VEGAN RISOTTO
This vegan risotto with mushrooms is super creamy, decadent, packed with flavor, and so easy to make! It makes a great dinner for the whole family.
Provided by Sina
Categories Entrées Main Course
Number Of Ingredients 16
Steps:
- Soak the dried mushrooms with one cup of hot water. Let it soak for about 5 minutes. Slice the fresh button mushrooms.
- Finely chop the onion.
- Drain the dried mushrooms and keep the liquid you soaked them in for later. Roughly chop them.
- Heat some oil in a large pan and sauté the onion for about 2-3 minutes until it becomes translucent.
- Add the mushrooms (fresh plus soaked) and the garlic and cook for 3 minutes on high heat. Add the rice and cook for another 2 minutes.
- Deglaze with white wine and allow the wine to evaporate. Once the wine has cooked into the rice, add the water you soaked the mushrooms in. Turn down the heat to a simmer and slowly keep adding the vegetable broth, allowing each amount to be absorbed before you add the next. This will take about 15-20 minutes, depending on the rice you use. If needed add more vegetable broth.
- Meanwhile, make the roasted cherry tomatoes. Place the cherry tomatoes in a baking dish and lightly drizzle them with olive oil, salt, and Italian spices.
- Preheat the oven to 350 °F and bake the cherry tomatoes for 10 minutes.
- Stir in the nutritional yeast, the white miso paste, and the almond butter. Season with salt and black pepper.
- Sprinkle with freshly chopped parsley and serve with the roasted tomatoes.
Nutrition Facts : Calories 369 kcal, Carbohydrate 60 g, Protein 12 g, Fat 7 g, SaturatedFat 1 g, Sodium 655 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
CREAMY OVEN-BAKED RISOTTO
This is a delicious extra creamy rice, if you like a little heat then add in a pinch cayenne pepper --- I have made this using converted long grain rice instead of aborio, it turned out well but the Aborio is much better to use --- you may use fresh sauteed mushrooms in place of canned or use frozen peas instead of mushrooms --- do not add in any extra salt until the rice has finished cooking, and add in only if needed --- this recipe may be doubled :)
Provided by Kittencalrecipezazz
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 400 degrees F.
- Prepare a medium oven-proof saucepan with a tight-fitting lid.
- In a large bowl combine the soup with chicken stock or water, milk, Parmesan cheese and black pepper until well combined; set aside.
- In the saucepan melt butter over medium heat.
- Add in onion and cook for about 4 minutes or until translucent.
- Add in rice and stir for 2 minutes.
- Add in the mushroom soup mixture and drained mushooms; stir with wooden spoon to combine.
- Cover with a lid and place in the oven.
- Bake for about 25 minutes.
- Remove the lid and stir well then place back in the oven for 10 minutes.
- Season with more Parmesan cheese is desired.
- Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).
OVEN-BAKED RISOTTO
Make and share this Oven-Baked Risotto recipe from Food.com.
Provided by Vino Girl
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°.
- In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
- Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
- Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
- Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.).
- Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
- Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
- Remove from oven.
- Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
- Serve immediately.
Nutrition Facts : Calories 225.5, Fat 8.4, SaturatedFat 3.5, Cholesterol 13.1, Sodium 545.4, Carbohydrate 31.3, Fiber 1.2, Sugar 0.5, Protein 5.6
OVEN-BAKED RED PEPPER RISOTTO
An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too
Provided by Good Food team
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.
- Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.
Nutrition Facts : Calories 334 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 9 grams sugar, Protein 9 grams protein, Sodium 1.36 milligram of sodium
VEGAN MUSHROOM RISOTTO
This risotto is chock-full of mushroom flavor in the best possible way! Make sure to use a really good vegetable stock in this as it makes all the difference. Top with vegan cheese, or add in some nutritional yeast for extra flavor, if desired.
Provided by Kim
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.
- Add remaining 2 tablespoons olive oil and Arborio rice to the pot. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine, and cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.
- Begin stirring in reserved warm vegetable stock, 1 cup at a time, allowing each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually while stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 110.5 g, Fat 14.6 g, Fiber 5.5 g, Protein 12.7 g, SaturatedFat 1.9 g, Sodium 1009.6 mg, Sugar 8.7 g
SWEET OVEN-BAKED RISOTTO (VEGAN)
This is a spin on my oven-baked risotto (Recipe #448053). This vegan version of rice pudding is easy to prepare and comes out thick and creamy just how I like it. If you prefer a thinner version, feel free to add more liquid. I think this a very versatile recipe and I plan to try it with different add-ins (e.g. nuts, fruit, chocolate, carob powder...). That said, I really like the plain version, too.
Provided by Lalaloula
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In an oven-proof, greased (or non-stick) casserole dish combine rice and sugar. Pour over applejuice. Dissolve spices in warm milk and pour this over the rice, too.
- Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
- After the rice has baked for 25 minutes, remove from the oven, uncover and add add-ins of choice. Bake (uncovered) for another 10 minutes.
- Enjoy!
OVEN-BAKED RISOTTO
Cook this simple storecupboard risotto in the oven while you get on with something else - the result is still wonderfully creamy
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
- Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.
Nutrition Facts : Calories 517 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 3.38 milligram of sodium
OVEN-BAKED RISOTTO (SEVERAL VARIATIONS)
This is a great time saver, and is nearly as good as the laborious version. Feel free to experiment with any ingredients to mix into the base recipe, the possibilities are endless (meat, veggies, herbs, etc.). I have listed a few of my favorites. Most ingredients can be added and cooked into the risotto. Some things are better stirred in after it is cooked. I have tried to list which ones I would add at the end in the directions. Please note: nutrition facts include the optional ingredients for all 4 variations.
Provided by Maito
Categories One Dish Meal
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 30
Steps:
- Preheat oven to 350 degrees. Spray a baking dish (I like to use a lasagna pan). Once oven is at temperature, place baking dish in oven to heat.
- Bring broth to a boil, and hold at a gentle simmer.
- Heat oil in a medium pot over medium heat. Sauté the onion for 2-3 minutes, then add the garlic and other vegetables (if making one of the vegetarian versions). Continue cooking until the onion is translucent. Add the rice and stir with a wooden spoon until it is evenly coated with the oil, and is toasty (a minute or two).
- Transfer rice to baking dish, add simmering broth, pepper to taste, optional ingredients, and stir. Use your judgment on what ingredients would be better to add after it is cooked (like herbs, the lox, spinach, tomatoes or sautéed mushrooms). Cover tightly with foil and return pan to the oven. Bake about 17 minutes.
- Uncover and stir in the heated wine; cover again and bake for an additional 10-15 minutes. You are checking to see that most of the liquid has been absorbed. Remove and stir in optional ingredients. Top with parmesan cheese, and serve immediately.
Nutrition Facts : Calories 607.4, Fat 10.1, SaturatedFat 2, Cholesterol 16.8, Sodium 2040.6, Carbohydrate 94.8, Fiber 12.7, Sugar 12.7, Protein 30.5
FUSION RISOTTO VEGAN
Rainy day, and my second attempt at risotto is a delectable success to my surprise. Little bit of Irish, little bit of the Mediterranean, and a little bit of home makes for a great eat. This recipe is delicious vegan or non-vegan. It's a great base for additions too. Let your imagination run wild and comment back on your additions that you like.
Provided by Bri Weipert
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 10
Number Of Ingredients 16
Steps:
- Heat margarine in a pot over medium heat; cook and stir basil and chives until fragrant, 1 to 2 minutes. Heat vegetable stock in a separate saucepan over medium-low heat; keep warm.
- Cook and stir onion, tomato, potatoes, garlic powder, onion powder, cayenne pepper, cumin, paprika, salt, and black pepper into chive mixture until onion is tender, about 6 minutes. Add garlic and chickpeas; cook until garlic is fragrant, 1 to 2 minutes. Stir rice into chickpea mixture; cook and stir until rice is coated and lightly toasted, 2 to 3 minutes.
- Stir warm vegetable stock, 1 cup at a time, into rice mixture, waiting until the broth is absorbed before adding next cup. Continue stirring rice and adding vegetable stock until rice is fully cooked, about 20 minutes.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 69.5 g, Fat 4.9 g, Fiber 6 g, Protein 9.1 g, SaturatedFat 0.8 g, Sodium 457.2 mg, Sugar 5.2 g
More about "sweet oven baked risotto vegan food"
OVEN BAKED VEGAN RISOTTO | SANITARIUM HEALTH FOOD …
From sanitarium.com.au
4.8/5 (5)Calories 407 per serving
VEGAN OVEN RISOTTO WITH ROASTED TOMATOES - VEGAN
From veganinthefreezer.com
4.9/5 (10)Total Time 1 hr 15 minsCategory Main CourseCalories 277 per serving
- Cut the tomatoes and scoop out the seeds. If the stem end is rough, cut it out also. Now chop the tomatoes.
- Place on an aluminum foil–covered baking sheet. Sprinkle with salt and pepper. Roast at 425º for 10 to 15 minutes, or until some of the edges are browned. Remove from the oven and set aside.
- While the tomatoes are roasting - In a LARGE, LIDDED OVERPROOF SKILLET, melt 1 teaspoon dairy-free butter over medium-high heat. Sauté the onion for about 10 minutes, or until is translucent.
HOW TO MAKE VEGAN RISOTTO IN THE OVEN: METHOD, RECIPE, …
From veganfamilykitchen.com
Cuisine Italian, VeganEstimated Reading Time 7 minsServings 3
- Either sauté some mushrooms in a skillet on medium, perhaps with a half teaspoon of vegan Worcestershire sauce, roast some other vegetables, or reheat some leftover veggies (and/or other add-ins) that you cooked previously.
15 RICH, CREAMY, AND DAIRY-FREE RISOTTOS FOR YOUR HOLIDAY DINNER
From onegreenplanet.org
VEGAN RISOTTO | PURE FLAVOR®
From pure-flavor.com
OVEN BAKED RISOTTO RECIPE - FOOD CHANNEL
From foodchannel.com
VEGAN RISOTTO RECIPE WITH BAKE SWEET POTATOES BY VEGAN FIRST
From veganfirst.com
THE BEST VEGAN MUSHROOM RISOTTO - RAINBOW PLANT LIFE
From rainbowplantlife.com
BAKED VEGAN BUTTERNUT SQUASH RISOTTO - MY PURE PLANTS
From mypureplants.com
CREAMY VEGETABLE VEGAN RISOTTO | MINIMALIST BAKER RECIPES
From minimalistbaker.com
10 BEST OVEN BAKED RISOTTO RECIPES | YUMMLY
From yummly.com
OVEN-BAKED RHUBARB AND STRAWBERRY RISOTTO - SNEAKY VEG
From sneakyveg.com
MAKE PERFECT RISOTTO IN THE OVEN. AND SAVE YOUR ELBOWS!
From allrecipes.com
EASY BAKED VEGAN RISOTTO - PURE FLAVOR
From pure-flavor.com
QUICK AND EASY VEGAN BAKED RISOTTO - DORKY VEGAN
From dorkyvegan.com
OVEN-BAKED RISOTTO WITH SWEET POTATO AND KALE - YAY! FOR …
From yayforfood.com
ROASTED VEGETABLE RISOTTO [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
COMFORT FOOD: CRISPY VEGAN RISOTTO CAKES
From peacefuldumpling.com
ONE-POT BAKED SPRING VEGETABLE RISOTTO – FLOATING KITCHEN
From floatingkitchen.net
EASY BAKED RISOTTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY OVEN-BAKED TOMATO RISOTTO - VEGANGELA
From vegangela.com
TASTY TOMATO VEGAN RISOTTO - SPLASH OF TASTE - VEGETARIAN RECIPES
From splashoftaste.com
10 RICH AND CREAMY PLANT-BASED RISOTTO RECIPES - ONE GREEN PLANET
From onegreenplanet.org
BAKED RISOTTO - SAVOURY RICE PUDDING - MOUTHWATERING VEGAN
From mouthwateringvegan.com
VEGAN CREAMY TOMATO, BASIL AND SWEET PEPPER RISOTTO
From foodandtravel.com
CREAMY DAIRY-FREE BAKED RISOTTO (ITALIAN-STYLE)
From godairyfree.org
10 BEST OVEN BAKED RISOTTO RECIPES - YUMMLY
From yummly.com
VEGAN SWEET POTATO RISOTTO RECIPE - HEALTHY VOYAGER
From healthyvoyager.com
VEGAN BAKED MUSHROOM GARLIC SAGE RISOTTO - COOK REPUBLIC
From cookrepublic.com
HOW TO MAKE EASY OVEN-BAKED RISOTTO - KITCHN
From thekitchn.com
VEGETARIAN OVEN BAKED RISOTTO | COMMUNITY RECIPES | NIGELLA'S …
From nigella.com
ROASTED SWEET POTATO RISOTTO. - HOW SWEET EATS
From howsweeteats.com
BAKED RISOTTO RECIPE - VEGAN RISOTTO - GLUTEN FREE, NO OIL
From arespectfullife.com
VEGAN BAKED CURRY RISOTTO (ONE POT, NO STIR, PANTRY RECIPE!)
From godairyfree.org
HOW TO MAKE VEGAN ARANCINI WITH LEFTOVER RISOTTO
From sweeterthanoats.com
6 TIPS FOR THE BEST VEGAN RISOTTO - THE SPRUCE EATS
From thespruceeats.com
40 VEGAN RISOTTO IDEAS IN 2022 | EASY MEALS, VEGAN RISOTTO, FOOD
From pinterest.ca
NO-STIR CREAMY LEMON & HERB BAKED RISOTTO - RECIPETIN EATS
From recipetineats.com
BAKED RISOTTO - FRESH FROM THE VEGAN KITCHEN
From vegkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love