Oven-Baked Risotto

Chayie Schlisselfeld Chayie Schlisselfeld
3.4 (5 reviews)

Arborio rice is perfect for risottos because when this short grain rice gets cooked, it remains ultra-creamy. Risottos are usually cooked on the stove top, but most days we don’t have time to watch and stir our rice. Here is an easy version where you can bake the rice and still achieve that delicious creamy texture.

1h 10m 4
Easy Vegetarian Vegan Pescatarian Gluten Free Low Fat No Refined Sugar Parve

Directions

Prepare the Risotto

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Place rice, oil, salt, and three cups of vegetable stock in a baking pan. Cover tightly and bake for one hour.

  3. Remove rice  from oven and mix in remaining stock and peas. Cover pan and let sit for five minutes (the peas will defrost when mixed with the hot rice; there is no need to defrost them first).

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3.4 out of 5

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3 Comments

Roizy •
Roizy •

It’s so easy and so delicious!! Will make it again!

Shaindy H. •

Delicious! I used a tablespoon of soup mix (per cup) dissolved in hot water, instead of the broth. It came out excellent. Thanks!