Baked Risotto

This Baked Risotto is a creamy, comforting dish that combines the richness of arborio rice with a medley of fresh vegetables and herbs. It's a wholesome, healthy American twist on traditional risotto, baked to perfection for an easy weeknight meal.

Ingredients

• Arborio rice - 1 cup
• Low-sodium vegetable broth - 2 cups
• Olive oil - 1 tablespoon
• Onion, finely chopped - 1 small
• Garlic, minced - 2 cloves
• Bell pepper, diced - 1/2 cup
• Zucchini, diced - 1/2 cup
• Cherry tomatoes, halved - 1/2 cup
• Spinach, chopped - 1 cup
• Parmesan cheese, grated - 1/4 cup
• Fresh basil, chopped - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat your oven to 180°C (350°F).
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3-4 minutes.
3. Stir in the arborio rice, allowing it to toast for 2 minutes, stirring frequently.
4. Pour in the vegetable broth and bring to a gentle simmer. Season with salt and pepper, then let it simmer for 10 minutes, stirring occasionally.
5. In a large mixing bowl, combine the sautéed onion and garlic, partially cooked rice, bell pepper, zucchini, cherry tomatoes, spinach, and fresh basil. Add lemon juice and half of the Parmesan cheese, mixing well.
6. Transfer the mixture into a greased baking dish, spreading it evenly. Top with the remaining Parmesan cheese.
7. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
8. Let it cool for a few minutes before serving. Enjoy your healthy baked risotto!

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Contains whole grains from arborio rice, supporting heart health.

Tags