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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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    • 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


    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. 


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

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