Oven-Baked Risotto (So Easy)

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“This wonderful and very convenient way of making a creamy risotto comes from German chef Tim Mälzer. He says: "While the risotto is baking in the oven, youll have enough time to prepare a yummy dessert." I hope youll enjoy this as much as we did! :) Note: The original uses mushrooms, but I used a mix of carrots and pak choi instead. Feel free to use veggies of choice adjusting sautee time as needed.”
READY IN:
40mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. In an oven-proof, greased (or non-stick) casserole dish combine rice, rosemary, allspice and pepper. Pour over applejuice and warm broth.
  2. Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
  3. Meanwhile heat oil in a skillet and sautee onion and garlic clove until lightly browned. Add vegetables of your choice and sautee until nearly done. Set aside.
  4. After the rice has baked for 25 minutes, remove from the oven, uncover and add vegetables. Sprinkle with cheese and bake (uncovered) for another 10 minutes.
  5. Enjoy!

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