Easiest Way to Prepare Tasty Oven baked vegetarian risotto

Oven baked vegetarian risotto. 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.

The cashew mixture has a parmesan cheese-like taste and savoury yeast adds a delicious flavour. The mushroom risotto has been a classic for decades, and this one is quick, easy and super filling. Boasting the earthy flavours of the mushrooms, and loaded with their healthy nutrients, it's a tasty option for the whole family. You can cook Oven baked vegetarian risotto using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Oven baked vegetarian risotto

1. You need 300 g of arborio rice.
2. You need 500 ml of stock.
3. You need 300 ml of tomato passata.
4. It's 200 g of mozzarella.
5. It's 50 g of Parmesan.
6. You need of Chopped onion.
7. Prepare of Small chopped courgette (optional).
8. Prepare of Salt and pepper.
9. It's of Olive oil.
10. Prepare of Sliced tomato.

Unlike stove-top risottos, this oven-baked version requires hardly any stirring. Grate some additional Parmesan cheese to sprinkle on top of the individual I have been preparing this at least six times a year since it was published. Substitute vegetable broth and you have a wonderful vegetarian dish. After sharing my Oven Baked Chicken and Rice earlier this year, I had an astonishing number of people When it comes to this Oven Baked Rice and Vegetables, there is only one rule - you have to use Basmati and jasmine will also work - same cook time.

Oven baked vegetarian risotto instructions

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 :).

Risotto and paella rice are not suitable. Spray a baking dish (I like to use a lasagna pan). Once oven is at temperature, place baking dish in oven to heat. I got a lot of flack from the purists when I first published this recipe, but my friend and fellow cookery writer Anna Del Conte reassured me by explaining that in Liguria they do sometimes cook risotto in the oven. Make this easy Oven Baked Risotto recipe with store cupboard ingredients.

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