Thursday, February 25, 2010

Baked Risotto with Spring Vegetables


My first recipe from Vegan Italiano and it was fantastic. John loves risotto but it can be time consuming. This baked version was very fast and simple.

I used a cast iron pan so I could take it from the stove top and put it directly into the oven. Preheat 425 degrees. Heat 2 Tbsp olive oil and cook a diced onion until soft. Add 3 crushed garlic cloves and 1 cup arborio rice. Cook for 2-3 minutes. Add 1/2 cup white wine and cook until completely absorbed. Add 3 1/2 cups veggie broth, 1/2 tsp salt, 1/4 tsp lemon pepper seasoning, and bring to boil. Cover and bake for 45-50 minutes.
While this is baking, saute any veggies you would like to add when the baking is completed. I used white asparagus, broccoli, peas, mushrooms, green pepper, and scallions.

The flavor and consistency was delicious and the texture was creamy and had an almost-cheesy-like flavor.

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