I can’t remember when I found this recipe for baked risotto, I think it was shortly after I went vegan. Pre-vegan days I used to make another type of risotto, thinking back it was so overpoweringly cheesy, the thought of it turns my stomach now. I now jump between this one and a mushroom and onion risotto, but I usually make one of them at least once a fortnight.
The baked version has the advantage that it takes a lot less work, you mix the ingredients and shove it in the oven. On the down side it is never quite as creamy tasting, but it is still a tasty dinner. It also has another positive, this week I didn’t realise I had ran out of arborio rice so made it with long grain rice and it turned out just as nice. This serves around 3 people (or 2 with leftovers for us).
- Spray oil
- 1 onion, chopped
- 1 clove of garlic, chopped
- 1 cup of arborio rice
- 1 box of chopped tomatoes
- Dried Italian seasoning, basil, salt and pepper for the sauce
- 2 cups of vegetable stock
- 2 large handfuls of spinach
- 2 tbsp Nutritional Yeast (optional)
Preheat oven to around 200 celsius (180 fan, 400 fahrenheit). In a large pan cook onion and garlic for around 5 minutes until soft. Stir in rice until coated.
Add tomatoes and seasoning and cook for another 5 minutes.
Lastly add stock and bring to the boil, stirring continually.
Transfer to an oven-safe dish and cover with foil. Bake in the centre of the oven until liquid is absorbed, which usually is around 30 minutes.
At the end, remove from the oven and stir in the spinach and nutritional yeast if using.
The nutritional yeast is 5 syns for the 2 tbsp, so split between the meal it’s around 1.5 syns a portion, it’s also optional and only makes a minor difference to the flavour leaving it out.
I have it with whatever fresh veg I have around, sometimes chips/onion rings.