Oven baked risotto

Vegetarian
Oven baked risotto
Oven baked risotto
Oven baked risotto

Prep

10 min

Cook

30 min

Serves

4

Skill

High CalciumHigh FibreRice MilkSo Good Almond and Coconut MilksMainsLunchboxGood Source of ProteinGood Source of CalciumLow in FatLow in SugarHigh Protein

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. 

Like this recipe? Then you'll love our collection of simple, healthy and budget-friendly family meals using canned foods, frozen veggies and pantry staples!

https://images.contentstack.io/v3/assets/blt9777ffe07a3470fa/blt5fb1fb6bdbfeb572/673868f46291a875c11f274c/EAT_WELL_FOR_LESS_Web_800_×_300.png

  • 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

Nutrition per serving

Weight, measurement and temperature conversions
1970 kJ

energy kj

10 g

protein

2 g

saturated fat

5.7 g

dietary fibre

82 g

carbohydrate

13 g

sugars

632 mg

sodium