Oven baked risotto

Serves: 4
Prep: 10
Cook: 30

This easy, dairy free, oven baked risotto based on oat milk requires minimum preparation and you just pop it in the oven and forget – no stirring! End result is a creamy risotto, as if you stirred it continuously over the stove thats perfect for lunch and dinner This is a great vegan recipe to use any up leftover or tinned veggies you have on hand. 

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Ingredients

  • 2 tablespoons olive oil
  • 1 brown onion, diced
  • 2 garlic cloves, crushed
  • 1 ¾ cups arborio rice
  • 100g dehydrated peas
  • 1L Sanitarium So Good™ Oat No Added Sugar milk
  • 20g salt reduced vegetable stock cubes, crushed
  • 500g pumpkin, peeled, deseeded, cubed

Method

  1. Heat 1 tablespoon of oil in a heavy-based oven-proof saucepan. Add onion and garlic and sauté until soft and translucent.
  2. Add rice, peas, milk and stock cubes. Stir though and bring to a boil.
  3. Meanwhile, brush pumpkin with oil and transfer to a lined baking tray.
  4. Place pumpkin in a hot oven, 200°C on top shelf. Cover risotto dish with lid and transfer to the same oven. Bake for 30 minutes. 
  5. Remove from oven. Stir pumpkin through risotto and serve. 

Tips

  • Serving suggestion: garnish with lemon zest.
  • Instead of pumpkin try adding sweet potato or any tinned veggies.


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