Baked Risotto
Author: 
Recipe type: Casserole
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Baked risotto, a creamy-textured rice dish, takes a bit more than an hour start to finish, but making it takes very little hands-on time. While it bakes, you just need to stir it every 15 minutes or so, instead of the traditional stovetop method of stirring practically constantly for quite some time.
Ingredients
  • 1½ cups Arborio rice
  • 32-ounce carton vegetable broth, preferably low-sodium
  • 2 to 3 cloves garlic, very finely minced
  • Salt and freshly ground pepper to taste
  • Veggie additions (see suggestions, below)
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Combine the rice with the broth and the garlic in a two-quart casserole dish. Cover and bake for 1 hour, stirring every 15 minutes. At the third stirring, stir in one more cup of water.
  3. When done, the rice should have a tender and creamy texture. Season with salt and pepper, then let the risotto stand, covered, for 5 minutes or so.
  4. Stir in any of the additions suggested below, or use them for topping.
Recipe by VegKitchen at http://www.vegkitchen.com/recipes/baked-risotto/