Hey foodies!
A few weeks ago, I wondered if there exists a method for risotto that isn’t that time consuming. I came across this „oven method“ for risotto and immediately had to try it out. Guys, trust me, it’s so simple and easy but yet so delicious. You have to try it out! Use any watery vegetable of your choice. If you want to cook e.g. starchy vegetables like pumpkin or beets you will have to adjust the cooking time. You can also cook the risotto without the vegetables in the oven for approximately 30 minutes and prepare your vegetables or other ingredients of choice separately and bring it all together at the end. This works perfectly fine as well.
Ingredients (for 2 servings):
- 1 c (200 g) risotto rice (e.g. Arborio)
- 2 c (500 ml) vegetable stock
- Juice of 1 lemon
- 1 tbsp canola oil
- 2 shallots
- 2 gloves of garlic
- Vegetables of your choice equivalent to approximately 2 cups (I used leek and mushrooms)
- 1/4 c (25 g) parmesan cheese (substitute with nutritional yeast for vegan option)
- Salt & pepper
Directions:
- Preheat the oven to 400°F (200°C).
- Add the risotto rice, vegetable broth, lemon juice, canola oil, chopped shallots, pressed garlic and vegetables of choice to an ovenproof form and cover with aluminum foil or other form of coverage.
- Place into the preheated oven for 50-60 minutes until it turns into a creamy risotto.
- As soon as the oven risotto is ready, stir in the parmesan. Season with salt and pepper to taste. Enjoy!
Nutritional value (per serving [with leek and mushrooms]):
549 calories
15.6 g fat
16.8 g protein
85.5 g carbs
I hope you enjoyed this recipe!
If so, please don’t forget to resteem, upvote and follow me! 😊
Leave a Reply