Recipes - print - Baked Risotto

Baked Risotto - Recipe

This baked version creates less work than the constant stirring of traditional rissotto. The result is still the creamy and delicious risotto with added time to relax or spend on the rest of the meal. Try any of the variations listed below to suit your preferences for added taste and color.
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Baked Risotto Recipe
Preheat the oven to 375 degrees F.

Combine the rice with the stock, 1 cup water and garlic in a two-quart casserole dish. Cover and bake for 1 hour, stirring every 15 minutes.

At the third stirring, stir in remaining 1 cup water.

When done, the rice should have a tender and creamy texture. Let the risotto stand for 5 minutes before serving.

VARIATIONS: Use any of the following as toppings or mix-ins of your choice: wilted spinach or Swiss chard, corn kernels and goat cheese; sauteed zucchini, red pepper and fresh herbs; finely diced baked winter squash, sauteed red onion and toasted walnuts; sauteed leeks and chopped imported black olives; steamed asparagus and wilted spinach; grated fresh Parmesan or Parmesan-style soy cheese; grated mozzarella or mozzarella-style non-dairy cheese.

Prep Time: 5 minutes
Cook Time: 1 hour
Servings: 6
-1 1/2 cups Arborio rice
-4 cups vegetable broth,
-2 cups water, divided
-2 cloves garlic, very finely minced