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Risotto from the Oven

Oven-baked risotto with tomatoes, bell peppers & and vegan parmesan

"I can't handle it." "It's too much effort." "I won't succeed."


These are common sentiments I've heard associated with making risotto.


It seems there's a widespread fear in society regarding the supposedly complicated and labor-intensive preparation of this Italian rice dish.


That's complete nonsense. With my recipe, you no longer need to fear making this dish. The rice reaches perfect consistency in the oven, and you don't need to constantly stand by the stove stirring attentively.


This practical risotto is top-notch in flavor and extremely nutritious. It’s my absolute game-changer in the modern world of risotto.


What do you think about this method of preparing risotto?

 

Ingredients:

  • 1 onion

  • 2 cloves of garlic

  • 2 tbsp tomato paste

  • 400 g finely chopped canned tomatoes

  • 150 g mild Ajvar sauce

  • 2 red bell peppers

  • 80 g sun-dried tomatoes

  • 300 ml vegetable broth

  • 250 g risotto rice

  • Salt, pepper, chili flakes

  • Agave syrup/honey and some lemon juice

  • Vegan parmesan / Optional traditional parmesan (Veganer Parmesan)

  • Parsley and roasted tomatoes for garnishing

 
  • Servings: 3 - 4 Servings

  • Effort: Low This practical risotto requires little time and cooks in about 30 minutes in the oven.

  • Nutritional Value: Medium - High Risotto has a somewhat controversial reputation health-wise, but I see a list of extremely nutritious ingredients and a delicious filling meal here.

  • Michaela's Opinion: An incredibly quick and practical risotto dish. Who needs the traditional cooking method anymore?

Instruction:

1) Preheat the oven to 200°C (392°F) convection.

2) Sauté the onion in an oven-safe pan for about 5 minutes in some oil, adding the tomato paste and garlic towards the end.

3) Add the risotto rice to the pan and sauté until translucent with the onions.

4) Add finely diced bell peppers and chopped sun-dried tomatoes. Deglaze with vegetable broth, strained tomatoes, and Ajvar sauce. Stir well and season.

5) Bake in the preheated oven with the lid on for about 30 minutes, until the desired risotto consistency is achieved. Carefully open the lid halfway through and stir the rice.


6) Sprinkle cocktail tomatoes with oil and salt and roast in the oven for about 10-15 minutes.


7) Finalize the dish by seasoning with spices, agave syrup/honey, and lemon juice. Garnish with parsley and roasted cocktail tomatoes. Enhance the risotto with a generous amount of parmesan and enjoy this simple recipe.

 
  • Michaela's Tip: Mozzarella also goes wonderfully with this risotto dish.

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