Baked Risotto

Baked Risotto Recipe Vegan Gluten Free

This is a great recipe that can be used as a side dish or a main dish.  It is easy, delicious and creamy! It is oil free, gluten free, and vegan.

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Baked Risotto
Prep Time 15 Minutes
Cook Time 35-45 Minutes
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 35-45 Minutes
Servings
Servings
Ingredients
Instructions
  1. Diced onions and press garlic, place in pan.
    Garlic and onions
  2. Slightly brown onions and garlic and deglaze pan.
    Brown and deglaze
  3. Drain tomatoes and set the liquid aside. You will need a total of 2 cups of liquid for this recipe which will be a combination of the liquids from the drained tomatoes, and vegetable broth.
    Tomato Juice
  4. Combine all ingredients in Baking dish with lid. and Stir.
  5. Cover and bake for 35-45 minutes at 400 degrees Fahrenheit. (Love the old school baking dish from my grandmothers kitchen!)
  6. At around 25 minutes, remove from oven and stir contents.
    Baked Risotto Half Way Through
  7. Place back in oven and bake an additional 10 minutes or until rice is done cooking and the liquids have absorbed. This will take longer depending on the size of your recipe (if you double it like I did, it takes close to an hour).
    Hot and Fresh Baked Vegan Risotto
Recipe Notes

The pics you see are a doubled recipe that I took to a potluck.  Note that this dish is best served fresh.  I took this in a crockpot after baking it and it gets sticky when sitting warm.  Otherwise it is very creamy.  If you cool the leftovers properly and quickly after serving, it will reheat nicely.

Faux Parmesan: Slivered almonds or cashews and Nutritional Yeast.  1 part nuts to 3 parts nutritional yeast in a food processor or coffee grinder.  For this recipe, only nutritional yeast is acceptable.

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