by Tami Seymour
The snow is here. It’s cold outside and it’s time to turn on the oven and do some baking—savory baking, that is. Baked risotto is the dish that I crave during the winter months. For one, it’s really easy; two, it warms you and your kitchen up; and three, it’s really good.
There are so many topping for risotto with which you can experiment. For this dish, I chose mushrooms, asparagus and a poached egg with a drizzle of truffle oil (highly recommend the truffle oil). Other favorites are butternut squash, black beans and avocado and roasted cauliflower and peas. Since the risotto is baked, you can prepare your chosen toppings while the risotto is in the oven.
Recipe: Baked Risotto
Ingredients:
- 1 T olive oil
- 2 finely chopped shallots
- ¾ cup Arborio rice
- ¼ cup dry white wine
- 1½ cup hot vegetable stock
- 1 cup almond milk (if you don’t have almond milk you can use more vegetable stock)
- 2 T butter
- 1 tsp. salt
- pepper
Method:
- Preheat oven to 400 degrees.
- Heat 1 tablespoon of olive oil in an ovenproof saucepan with a lid over medium heat.
- Add the finely chopped shallots and cook until translucent about 2–3 minutes.
- Add the ¾ cup of rice and stir until coated with the oil for about 1 minutes.
- Add the ¼ cup dry white wine. Cook and stir until the wine is absorbed.
- Add 1 cup of the hot vegetable stock and 1 cup of the warmed almond milk to the rice.
- Add 1 teaspoon of salt and a pinch of pepper.
- Bring everything to a boil.
- Cover and transfer to the oven.
- Bake for 20–25 minutes until the liquid is mostly absorbed and the rice is done.
- While the rice is baking prepare your toppings.
- I recommend sautéing your veggies. Here is a great recipe for sautéing mushrooms on your stovetop. Click here for guidance to prepare sautéed asparagus. Also, visit this recipe to execute perfect poached eggs to place on top of the risotto.
- When rice is finished baking remove from oven and stir in remaining ½ cup vegetable stock and the 2 tablespoons of butter.
- Season with salt and pepper to taste.
- Finish with your toppings and serve immediately.
- Photography: Tami Seymour
