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This is a (slightly modified) recipe from Nava Atlas' fabulous The Vegetarian Family Cookbook. Yes, you really can bake risotto! I am never making it on the stove-top again--this is so much easier.
- Preheat oven to 375 degrees.
- Combine rice, stock, garlic and garlic powder in 2- or 3-quart casserole dish.
- Cover and bake for 60 minutes, stirring every 15 minutes. At third stirring, add wine. Continue to cook until rice is creamy.
- Stir in goat cheese and corn. Place in serving bowls and top each with Parmesan.