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    Home » Recipes » Vegan Main Dishes

    Baked Risotto

    Published: Nov 30, 2012 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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. Arborio rice (available in the rice section of supermarkets and Italian groceries) isn't a whole-grain rice, so it's good to bolster this with lots of veggie additions, as suggested below the recipe. Adapted from The Vegetarian Family Cookbook. 

    Baked risotto with arugula recipe

    Baked Risotto

    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.
    5 from 1 vote
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    Course: Casserole
    Cuisine: Italian
    Diet: Vegan, Vegetarian
    Keyword: how to make risotto, rice dish, risotto recipe
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 6
    Calories: 188kcal
    Author: Veg Kitchen

    Ingredients

    • 1 ½ 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
    US Customary - Metric

    Instructions

    • Preheat the oven to 375 degrees F.
    • 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.
    • 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.
    • Stir in any of the additions suggested below, or use them for topping.

    Nutrition

    Calories: 188kcal | Carbohydrates: 42g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 605mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Additions
    Here are some wonderful ways to dress up baked risotto. You can stir these into the risotto once it's baked, or use them as toppings. Try some ideas of your own; it's hard to go wrong!

    • Wilted spinach or Swiss chard (chopped) and sun-dried tomatoes
    • Sautéed zucchini, red pepper, and herbs
    • Finely diced baked winter squash, sautéed red onion, and toasted walnuts
    • Sautéed leeks and chopped imported black olives
    • Roasted eggplant and Italian-style stewed tomatoes
    • Steamed asparagus and wilted chopped spinach or whole baby spinach leaves
    • Grated  mozzarella-style nondairy cheese

    Nutrition information (without additions)
    Per serving: Calories: 198;  Total fat: 0g;  Protein: 4g;  Fiber: .5g;  Carbs: 43g;  Sodium: 59mg

    Baked risotto with arugula

     

    • Find more of VegKitchen’s Vegan Dinner Recipes and more
       Casseroles And Other Comfort Foods.
      Browse more of VegKitchen’s vegan casserole recipes.

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    Reader Interactions

    Comments

    1. April says

      February 08, 2011 at 2:09 pm

      I know risotto is pretty much exclusively made with Arborrio rice but do you have any idea how this particular version would do with plain ol' brown rice?

    2. Nava says

      February 08, 2011 at 9:36 pm

      April, I'm not sure how well it would work with brown rice, though it could be interesting. Not sure how the unhulled grains would absorb the broth, though it may be worth a try. It would be more like a rice casserole rather than risotto...if you try it, let us know how it works out!

    3. Jerry says

      December 21, 2013 at 9:57 pm

      I made this for a 'solstice' celebration meal. I was a little doubtful midway through that all the the broth was going to be absorbed but when a I pulled it out it was perfect! I added a bit of saffron and carrot to the bake and then sauteed some eggplant, onion, celery, carrot, yellow pepper and artichoke in olive oil to top the risotto. This turned out fantastic. So easy and absolutely delicious! Thanks for sharing!

    4. Nava says

      February 10, 2014 at 5:43 pm

      Jerry, sorry for the delayed response. So glad you enjoyed it, and I love your tweaks!

    5. Jenny says

      December 22, 2016 at 8:40 pm

      What type of herbs do you suggest would be good?

    6. Nava says

      December 22, 2016 at 9:07 pm

      Jenny, that's a really good question. I should add that to the recipe. Fresh parsley would be the best, as well as oregano, basil, or thyme. Dried would work, but fresh would be even better.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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