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Veggie Risotto (Baked, not Stirred!)

May 24, 2012 by Stacey 17 Comments

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It’s always around this time that I get so excited about slow-cooked things. Popping the oven on, which helps heat the house, putting in a big dish of something savoury and delicious, and filling the place with gorgeous smells.


Now I’m a huge advocate for cooking risotto the proper way – lots of stirring and stuff, but now and then I’m partial to baking it and letting it do its own thing while I do mine. I’m consciously trying to do less and just ‘be’ these days… time with real little ones goes so fast, and I want to be present and really enjoy it. Well, present for the good stuff, I definitely go elsewhere in my head when it’s time to fold the washing or mop the floor! UGH.


As with any risotto dish (and any recipe of mine, let’s face it!) you can use any veg you currently have laying about. This is excellent for using up bits and pieces before market day, or you can specifically choose something beautiful for the sole purpose of the dish. This was definitely the former for me, as I’m trying very hard to cut back on waste, and sad veggies at the bottom of the crisper was/is my number-one issue. I’m gettin’ em before they go bad!


Serves 6

 
Ingredients:
1 onion, diced
2 cloves garlic, minced
400g risotto rice
100ml white wine
1 litre stock (you may need a little more, especially when stirring it before serving to help loosen)
whatever veggies you want, chopped small. I used carrot, celery, zucchini and squash
1 cup grated fresh parmesan
knob of butter
salt
pepper
 
Directions:
 
1. In an oven-safe lidded casserole, saute onion, garlic, carrot and celery gently in butter and olive oil until translucent.
 
2. Add rice, wine, and stock. Put lid on and place in a pre-heated 180C oven.
 
3. Bake for 30-40 mins. You can stir in intervals if you want, but I didn’t bother. Add zucchini and squash 10 minutes before the rice is done.
 
4. Remove when risotto is soft and cooked to your liking. With a wooden spoon, beat the risotto until it loosens and becomes smooth. You may need some water or extra stock.
 
5. Add parmesan and butter. Check for seasoning. Add any fresh herbs you want.
 
6. Serve with extra parmesan and herbs on top.

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Filed Under: General

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Reader Interactions

Comments

  1. Hayley says

    May 24, 2012 at 11:30 pm

    What a great idea! The squash looks pretty yum in there too 🙂

    Reply
  2. Jessica Nazarali says

    May 25, 2012 at 12:01 am

    Sounds delicious! I'm still getting over the lentil curry I made following your recipe. I nearly cried it was so good!

    Reply
  3. Christie @ Fig & Cherry says

    May 25, 2012 at 12:06 am

    So colourful, so frugal, so yummy! 😉

    Reply
  4. Ali says

    May 25, 2012 at 12:40 am

    Great idea!! Have to say I made your Rye Bread in my bread maker on Wed, it was fantatic. I did make it by hand the first time and it was great then too, but really felt like some and didn't have the inclination to be kneading. I popped it all straight in the bread maker, put extra water in (bout a quarter of a cup), plus a tsp of salt and a tsp of bread improver, and made in it on the wheat setting and it worked a treat!! I love Rye bread and am so happy so be making it at home! Thanks!! x

    Reply
  5. thegorgiegirl says

    May 25, 2012 at 1:25 am

    Sounds and looks delicious 🙂

    Reply
  6. Est Rasmussen says

    May 25, 2012 at 8:10 am

    This looks delicious, definitely making tonight, have a load of tatty veg to use up.

    Reply
  7. lucy @ motherwho says

    May 25, 2012 at 1:36 pm

    Y-U-M. 

    Reply
  8. Veggie Mama says

    May 31, 2012 at 3:11 am

    I'm sort of surprised at how good it tasted! i thought it would get a bit lost with the other, stronger flavours.

    Reply
  9. Veggie Mama says

    May 31, 2012 at 3:11 am

    Ha there is a lentil soup recipe I made a little while ago and I think I DID cry!

    Reply
  10. Veggie Mama says

    May 31, 2012 at 3:12 am

    I was thinking of doing a Frugal Friday post and putting this in! It's such a good candidate.

    Reply
  11. Veggie Mama says

    May 31, 2012 at 3:12 am

    You know what? If I had a breadmaker I'd be putting it in there too! I'm all for cutting corners in the kitchen when need be xx

    Reply
  12. Veggie Mama says

    May 31, 2012 at 3:12 am

    So cosy and warming!

    Reply
  13. Veggie Mama says

    May 31, 2012 at 3:13 am

    It is EXCELLENT at hiding tatty veg!

    Reply
  14. Veggie Mama says

    May 31, 2012 at 3:13 am

    T-O-T-A-L-L-Y!

    Reply
  15. Veggie Mama says

    May 31, 2012 at 3:14 am

    Oh was it good? I fricken love putting asparagus in my risottos.

    Reply
  16. SJ says

    May 19, 2014 at 10:50 am

    A wonderful dish, I must say! I’m definitely going to give it a try… Well, it’s my 1st visit to your space and I simply loved exploring it! Happy to connect… See you sometime @ http://cookingwithsj.com/ 🙂

    Reply
    • Veggie Mama says

      May 19, 2014 at 1:14 pm

      I hope you enjoy it!

      Reply

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