By SW Sarah
Baked Vegetable Risotto
This recipe makes cooking a risotto super-easy by leaving it to bake in the oven. We’ve suggested some Mediterranean veg but anything goes with this baked risotto recipe so you can use up any leftover veg.
Updated at: Thu, 17 Aug 2023 10:04:58 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Nutrition per serving
Calories1654 kcal (83%)
Total Fat36.3 g (52%)
Carbs284.5 g (109%)
Sugars17.8 g (20%)
Protein28.7 g (57%)
Sodium3460.3 mg (173%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Pre-heat oven to 200°C/180°C/392°F/Gas mark 6
Step 2
Heat oil in frying pan, add onion and garlic and cook for 5 mins until soft
Step 3
3. Add rice and wine to pan. Leave until rice has absorbed wine, should take a few mins
Step 4
4. Add chopped tomatoes, frozen veg and stock. Mix well
Step 5
5. Place in an oven-proof dish, cover and bake for 25-30 minutes. If using risotto rice it should look creamy when cooked
Notes
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