Total Time
Prep 5 mins
Cook 35 mins

This wonderful and very convenient way of making a creamy risotto comes from German chef Tim Mälzer. He says: "While the risotto is baking in the oven, youll have enough time to prepare a yummy dessert." I hope youll enjoy this as much as we did! :) Note: The original uses mushrooms, but I used a mix of carrots and pak choi instead. Feel free to use veggies of choice adjusting sautee time as needed.

Ingredients Nutrition


  1. In an oven-proof, greased (or non-stick) casserole dish combine rice, rosemary, allspice and pepper. Pour over applejuice and warm broth.
  2. Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
  3. Meanwhile heat oil in a skillet and sautee onion and garlic clove until lightly browned. Add vegetables of your choice and sautee until nearly done. Set aside.
  4. After the rice has baked for 25 minutes, remove from the oven, uncover and add vegetables. Sprinkle with cheese and bake (uncovered) for another 10 minutes.
  5. Enjoy!
Most Helpful

Aussie Swap #52: This recipe was very creamy and hearty and very easy to make! I love that I didn't have to stand over a stovetop - loved it!

Mom2Rose June 01, 2011

Lalaloula thank you for sharing this wonderful recipe. I love risotto and this was splendid. Quick and so easy to make, it turned out perfect. Rich, tender and creamy. I'll be using this recipe for a long time to come. I really enjoyed the flavor of the rosemary and allspice in the dish, they complimented one another beautifully. I choose the apple juice option for my dh and didn't miss anything. I used, sweet red pepper, french shallots, zucchini, carrotes, sweet onion and I choose freshly shredded good quality parmesan cheese for a dish to remember.

Baby Kato April 19, 2011

This turned out quite well, perhaps not as creamy as a traditional risotto, but close. I used one medium large onion, and that contributed a strong onion flavor, so you might want to consider how much onion to use. I used mushrooms and zucchini for the veggies. I made an error and used cold broth, so that after 25 minutes it was much too soupy. I put the dish in the microwave for 4 minutes and that got it down to the right consistency to finish the dish. I did opt for using white wine, and if you choose to use apple juice instead, then I suggest that you add a teaspoon of a mild vinegar - wine is slightly acidic, and using a bit of vinegar helps substitute for that.

duonyte February 24, 2011