Baked Vegetable Risotto

Baked Vegetable Risotto 3

Risotto. A labor of love to be sure. You stir and stir, add liquid, and stir and stir and stir some more. Sometimes it is quite therapeutic for me to make a risotto. I am partial to this classic risotto recipe and I love this non-traditional recipe. BUT, life happens and some days are a bit hectic and I don’t have time to stand over the stove stirring and stirring. Thank you oven! This baked risotto comes together in a quicker fashion and it is just as delicious. It’s still tender, creamy, and oh so dreamy! The beauty of this recipe is that you can use whatever vegetables you would like or have on hand. I think mushrooms, butternut squash, zucchini, green beans, asparagus, or carrots would be phenomenal in this dish! You can also mix up the herbs. I think rosemary, marjoram, thyme, or Italian seasoning would be good. See? Cooking can be enjoyable, inventive, and not take all day to make a super dish! Get in the kitchen for a bit and make some risotto!

Baked Vegetable Risotto 2

Baked Vegetable Risotto 4

2 tablespoons grape seed oil, divided

2 tablespoons chopped onion or leeks

1 garlic clove, minced

1/2 teaspoon oregano

sea salt and freshly ground black pepper

1 cup uncooked Arborio rice

1/4 cup white cooking wine

2 cups vegetable broth

1 small eggplant, chopped

1 small red pepper, chopped

1/2 cup frozen peas, thawed

5 Kalamata olives, cut in half or chopped

2 tablespoons fresh basil, minced

2 tablespoons nutritional yeast

Heat oven to 400 degrees. Line a baking sheet with parchment. In a medium size bowl, toss eggplant and peppers with a tablespoon of grape seed oil. Season with salt and pepper. Place on the baking sheet and roast in the oven for about 20 minutes. Meanwhile, in a 12-inch skillet, heat remaining tablespoon of grape seed oil over medium heat. Add onion, garlic, and oregano. Cook 3 to 5 minutes over medium heat, stirring frequently, until onions become translucent. Add rice. Cook 2 minutes, stirring constantly. Add wine and broth; heat to boiling. Remove from heat; pour into a 2-quart casserole. Cover casserole with lid or foil. Bake 15 minutes. Stir in roasted vegetables, peas, olives, fresh basil, and nutritional yeast. Cover; bake 10 to 15 minutes longer or until liquid is absorbed and rice is tender. Stir in 1/2 cup more vegetable broth if rice seems too dry. Serve

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