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Vegetarian Oven Baked Risotto

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This risotto is very easy to make as it bakes in the oven. My vegetarian friends I have made this for say it is delicious.

This risotto is very easy to make as it bakes in the oven. My vegetarian friends I have made this for say it is delicious.

Ingredients

Serves: 2.

Metric Cups
  • 25 grams butter
  • 1 clove garlic (crushed)
  • 1 small red onion
  • 100 grams risotto rice
  • 300 millilitres vegetable stock
  • 150 millilitres white wine
  • 1 tablespoon fresh rosemary (chopped)
  • 290 grams mixed pepper antipasto (in a jar, drained)
  • 50 grams spinach
  • 25 grams parmesan cheese (grated)
  • 1 ounce butter
  • 1 clove garlic (crushed)
  • 1 small red onion
  • 4 ounces risotto rice
  • 10½ fluid ounce vegetable broth
  • 5¼ fluid ounce white wine
  • 1 tablespoon fresh rosemary (chopped)
  • 10 ounces mixed pepper antipasto (in a jar, drained)
  • 2 ounces spinach
  • 1 ounce parmesan cheese (grated)

Method

Vegetarian Oven Baked Risotto is a community recipe submitted by Baking_Bunny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 180 degrees celcius. Put the butter and garlic into a 1 litre ovenproof dish and place in oven for 2 minutes until the butter has melted. Add the onion and toss to coat in the butter, then return to the oven for another 4 minutes to soften.
  • Add rice, rosemary, stock and wine and return to the oven for 30 minutes stirring once or twice during cooking.
  • Stir in the drained antipasto peppers and spinach and return to the oven for another 10 minutes, until the liquid is nearly all absorbed. Stir in the parmesan and season to taste.
  • Preheat oven to 180 degrees celcius. Put the butter and garlic into a 1 litre ovenproof dish and place in oven for 2 minutes until the butter has melted. Add the onion and toss to coat in the butter, then return to the oven for another 4 minutes to soften.
  • Add rice, rosemary, stock and wine and return to the oven for 30 minutes stirring once or twice during cooking.
  • Stir in the drained antipasto peppers and spinach and return to the oven for another 10 minutes, until the liquid is nearly all absorbed. Stir in the parmesan and season to taste.
  • Additional Information

    If you don't want to use wine, substitute it with more stock.

    If you don't want to use wine, substitute it with more stock.

    Tell us what you think

    What 1 Other has said

    • Absolutely brilliant recipe! Made it for a vegetarian guest last night and it was delicious. So easy to make too. Thank you for sharing the recipe x

      Posted by IggsterB on 8th June 2014
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