Baked Risotto
| Servings | Prep Time |
| 4Servings | 15Minutes |
| Cook Time |
| 35-45Minutes |
|
|
Ingredients
- 1Small Yellow OnionDiced
- 2Medium Garlic ClovesMinced or Pressed
- 6-8 Asparugus SpearsCut in 1 inch pieces
- 115 oz Can Diced TomatoesDrained, save liquid aside
- 1Cup Low Sodium Vegetable BrothSEE INSTRUCTIONS
- 1/4Cup Nutritional Yeast(Or faux parmesean – see recipe notes)
- 1Cup Arborio Rice
- 1/4Cup MushroomsDiced
- SaltTo taste (optional)
- Black PepperTo taste (optional)
Instructions
- Diced onions and press garlic, place in pan.
- Slightly brown onions and garlic and deglaze pan.
- 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.
- Combine all ingredients in Baking dish with lid. and Stir.
- Cover and bake for 35-45 minutes at 400 degrees Fahrenheit. (Love the old school baking dish from my grandmothers kitchen!)
- At around 25 minutes, remove from oven and stir contents.
- 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).
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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