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Baked Risotto With Goat Cheese and Corn
By juniperwoman on April 05, 2010
0 Reviews
- Prep Time: 15 mins
- Total Time: 1 hrs 15 mins
- Servings: 3-4
About This Recipe
"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."
Ingredients
- 1 1/4 cups arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 2 garlic cloves ( diced)
- 4 ounces goat cheese ( crumbled)
- 1/2 cup corn kernel ( thawed if frozen)
- garlic salt ( to taste)
- 1/4 cup parmesan cheese
Directions
- 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.
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Baked Risotto With Goat Cheese and Corn (cont.)
Private Note
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Nutrition Facts
Serving Size: 1 (167 g)
Servings Per Recipe: 3
- Amount Per Serving
- %
- Calories 519.4
- Calories from Fat 128
- 24%
- Amount Per Serving
- %
- Total Fat 14.3g
- 22%
- Saturated Fat 9.3g
- 46%
- Cholesterol 37.2mg
- 12%
- Sugars 1.4 g
- Sodium 326.0mg
- 13%
- Total Carbohydrate 71.9g
- 23%
- Dietary Fiber 2.9g
- 11%
- Sugars 1.4 g
- 5%
- Protein 17.5g
- 35%
Reviews
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