- 1 1/2 cups Arborio rice
- Two 15-ounce cans vegetable stock
- 2 garlic cloves, finely minced, very
- 1 1/2 cups steamed fresh vegetable your choice, (green peas, fresh corn kernels, finely chopped asparagus, or sliced wild mushrooms)
- Parmesan cheese, fresh, Grated, optional or Parmesan-style soy cheese for topping
DirectionsPreheat the oven to 375F.
Combine the rice with the stock, 1 cup water, and the garlic in a 2-quart casserole.
Cover and bake for 1 hour, stirring every 15 minutes.
At the third stirring, stir in 1 cup water.
When done, the rice should have a tender and creamy texture.
Stir in the vegetable, and let the risotto stand for 5 minutes before serving.
Pass around the Parmesan cheese for topping.
If youre familiar with this dish, you probably think of constant standing and stirring, since that is, in fact, how risotto is traditionally made.
Preparing risotto is actually not that difficult, and its a great exercise in mindful cooking, but this process may not appeal to everyone.
If you want to experience this great Italian comfort food, heres an easier way.
In this baked version, you just throw everything into a casserole dish and put it in the oven, stirring once every 15 minutes.
The results are terrific, and while you enjoy the aroma permeating from the oven, you can relax and listen to opera with a glass of wine in hand.
Baked Risotto (this page) White Bean and Dried Tomato Spread (page 239) Fresh Italian bread Bountiful tossed salad Calories: 144 Total Fat: 0g Protein: 4g Carbohydrate: 30g Cholesterol: 0mg Sodium: 100mg