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    You are in: Home / Recipes / Oven-Baked Risotto (So Easy) Recipe
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    Oven-Baked Risotto (So Easy)

    Oven-Baked Risotto (So Easy). Photo by Baby Kato

    1/2 Photos of Oven-Baked Risotto (So Easy)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    Lalaloula's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In an oven-proof, greased (or non-stick) casserole dish combine rice, rosemary, allspice and pepper. Pour over applejuice and warm broth.
    2. 2
      Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
    3. 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. 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. 5
      Enjoy!

    Browse Our Top Short-Grain Rice Recipes

    Ratings & Reviews:

    • on June 01, 2011

      55

      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!

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    • on April 19, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2011

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Oven-Baked Risotto (So Easy)

    Serving Size: 1 (151 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 427.5
     
    Calories from Fat 189
    44%
    Total Fat 21.0 g
    32%
    Saturated Fat 6.3 g
    31%
    Cholesterol 22.0 mg
    7%
    Sodium 389.2 mg
    16%
    Total Carbohydrate 46.4 g
    15%
    Dietary Fiber 2.0 g
    8%
    Sugars 9.8 g
    39%
    Protein 13.3 g
    26%

    The following items or measurements are not included:

    fresh rosemary

    vegetable broth

    vegetables

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