Oven baked risotto

  • Skill Easy
  • Prep time 10 mins
  • Cook time 30 mins
  • Servings 4

This easy, no fuss 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. This is a great recipe to use any up leftover or tinned veggies you have on hand. Only $2.30 per serve.

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.
  • Per Serve
  • Energy (kJ)
    1970
  • (Cal)
    471
  • Protein (g)
    10
  • Fat (g)
    10
  • Saturated Fat (g)
    2
  • Carbohydrate (g)
    82
  • Sugars (g)
    13
  • Dietary Fibre (g)
    5.7
  • Sodium (mg)
    632
  • Potassium (mg)
    939
  • Calcium (mg)
    280
  • Iron (mg)
    0.8