1/2 Photos of Oven-Baked Risotto (So Easy)
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.
My Private Note
Units: US | Metric
- 200 g risotto rice (I used canaroli)
- 2 sprigs fresh rosemary, minced (or 1 ts dried)
- 1/4 teaspoon fresh ground black pepper
- 1 pinch allspice (optional)
- 400 ml vegetable broth, warm (can use chicken as well)
- 100 ml apple juice (or use white wine)
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 2 onions, diced
- 200 g vegetables, chopped (of your choice, see note above)
- 50 g parmesan cheese, grated
- aluminum foil, for covering pan
- 1In an oven-proof, greased (or non-stick) casserole dish combine rice, rosemary, allspice and pepper. Pour over applejuice and warm broth.
- 2Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
- 3Meanwhile 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.
- 4After 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.
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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
- Total Fat 21.0 g
- Saturated Fat 6.3 g
- Cholesterol 22.0 mg
- Sodium 389.2 mg
- Total Carbohydrate 46.4 g
- Dietary Fiber 2.0 g
- Sugars 9.8 g
- Protein 13.3 g
The following items or measurements are not included: