Baked Risotto With Goat Cheese and Corn

Name: Baked Risotto With Goat Cheese and Corn
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 3-4 serving(s)
Ingredients: 1 1/4 cups arborio rice; 4 cups vegetable broth; 1/2 cup white wine; 2 garlic cloves (diced); 4 ounces goat cheese (crumbled); 1/2 cup corn kernel (thawed if frozen); garlic salt (to taste); 1/4 cup parmesan cheese

Submitted by juniperwoman

"This is a (slightly modified) recipe from Nava Atlas' fabulous The Vegetarian Family Cookbook. Yes, you really can bake risotto! I am never making it on the stove-top again--this is so much easier."

Download

Ready In:: 1hr 15mins
Ingredients:: 8
Serves:: 3-4

ingredients

1 ¹⁄₄ cups arborio rice
4 cups vegetable broth
¹⁄₂ cup white wine
2 garlic cloves (diced)
4 ounces goat cheese (crumbled)
¹⁄₂ cup corn kernel (thawed if frozen)
garlic salt (to taste)
¹⁄₄ cup parmesan cheese

directions

Preheat oven to 375 degrees.
Combine rice, stock, garlic and garlic powder in 2- or 3-quart casserole dish.
Cover and bake for 60 minutes, stirring every 15 minutes. At third stirring, add wine. Continue to cook until rice is creamy.
Stir in goat cheese and corn. Place in serving bowls and top each with Parmesan.