Not matter how well you plan every so often you run out of fresh food – well at least I do. In our non-vegilante days our go to meal was Tomato and Bacon Risotto (canned tomato, frozen bacon….), these days I’ve been trying to perfect a baked (because I’m too lazy to stir) vege risotto. My in-house taste testers say this one is “pretty good” – which means it still needs some tweaks but probably ready to share.
Baked Vegetable Risotto
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 4
Ingredients
- 50 g Nuttalex or similar
- 1 onion diced
- 2 cloves garlic crushed
- 250 g arborio rice
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1 pinch salt
- 1 pinch ground black pepper
- 410 g Canned tomatoes crushed or diced
- 500 ml vegetable stock
- 250 ml white wine
- 500 g frozen vegetable mix
Instructions
- Heat Nuttalex in a large baking dish on the stovetop.
- Add onion and garlic and saute.
- Add rice, stir to coat and cook for a few minutes.
- Add thyme and oregano, salt, pepper, canned tomato, vegetable stock and wine, and lightly stir.TIP: frozen capsicum can be added at this step for extra flavour
- Bake for 45 - 60 minutes.
- Serve with crusty bread.
Notes
Non-vego option: either serve with grated Parmesan or stir through approximately 60g grated Parmesan after cooking
Storage: cooked risotto can be stored in the fridge for no longer than 1 day.
Note: reheated rice can cause food poisoning, see Rice and Food Poisoning
[nutrifox id=”14603″]