Oven baked vegetarian risotto
Oven baked vegetarian risotto

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, oven baked vegetarian risotto. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian Oven Baked Risotto is a community recipe submitted by Baking_Bunny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Serve topped with roasted vegetables with thin shavings of Parmigiano-Reggiano. Vegetarian risotto recipes; This competition is now closed.

Oven baked vegetarian risotto is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Oven baked vegetarian risotto is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook oven baked vegetarian risotto using 10 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Oven baked vegetarian risotto:
  1. Make ready 300 g arborio rice
  2. Prepare 500 ml stock
  3. Take 300 ml tomato passata
  4. Get 200 g mozzarella
  5. Get 50 g Parmesan
  6. Take Chopped onion
  7. Take Small chopped courgette (optional)
  8. Make ready Salt and pepper
  9. Make ready Olive oil
  10. Take Sliced tomato

The finished product had a wonderful texture and was absolutely yummy! In a large Dutch oven, heat oil over medium. Baked risotto is a super easy way to make this delectable main dish recipe. You'll need an ovenproof saucepan for this easy Italian risotto.

Instructions to make Oven baked vegetarian risotto:
  1. Par boil rice for 7-8 mins. Drain and set aside. Chop onion and fry gently in oil. Add chopped courgette and cook for 5-6 mins.
  2. Add rice, stir well. Add stock and passata. Add salt and pepper. Cook for 5 minutes. Add chopped mozzarella.
  3. Transfer to oven proof dish. Top with sliced tomato and Parmesan. Bake at 200 for about 30 mins. Rest for 10 mins before serving :)

When you stir it, be sure to stir from the bottom because the rice has a tendency to sink and stick. And be sure to use an oven mitt when you grab onto the hot handle! Oven-baked risotto requires a Dutch oven for fluid movement between stovetop and oven. Dutch ovens have a heavy bottom that delivers even, constant heat. Paired with a tight-fitting top, the lid locks in the heat, ensuring that the top layer of risotto rice bakes at the same rate as the bottom.

So that is going to wrap it up for this exceptional food oven baked vegetarian risotto recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!