When the Seattle summer rain has you stuck inside craving comfort food, the cure is this hot, comforting bowl of risotto! It’s hearty enough to be an entree and it’s vegetarian so everyone is happy.
Bonus: it’s super easy to make thanks to @inagarten’s method of baking the risotto, instead of the traditional stove top method with the constant stirring.
Easy Baked Vegetable Risotto
INGREDIENTS:
1.5 cups Arborio rice
5 cups vegetable broth, divided
4 Tbsp butter, divided
1 Tbsp olive oil
1 lb crimini mushrooms, sliced
2 large cloves garlic, minced
1 lb asparagus spears, cut into 1 inch pieces
1 can artichoke hearts, sliced in half
1 cup frozen peas
1/2 cup white wine
1/2 cup Parmesan cheese, more for garnish
1 tsp salt
1/2 tsp pepper
Parsley, chopped, for garnish
DIRECTIONS:
1. Heat oven to 350 F.
2. In a Dutch oven, place Aborio rice and 4 cups of vegetable broth. Cook in the oven for 45 minutes, or until most of the broth has been absorbed.
3. Meanwhile, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and sauté until lightly browned, about 5-10 minutes, stirring occasionally. Add asparagus and garlic, sauté 5 minutes more. Fold in peas then turn off the heat.
4. When the risotto is done baking, pull it out of the oven and add 1 more cup vegetable broth plus the wine, 3 Tbsp butter, Parmesan, salt, & pepper. Stir the rice vigorously.
5. Fold in the sautéed vegetables and serve garnished with more Parmesan cheese and chopped parsley.
ENJOY! Be Sure To Follow @SheEatsToLive on Instagram for more healthy recipes!
Article by Article and Photography by
Photography by Lindsay Sellin; ARNP, RD
Originally published in Kirkland Lifestyle