Its so much easier than standing over a stove and stirring traditional risotto recipes!
It makes a big batch and you can keep it in the fridge and just add different flavours to create a few different meals. It's also really tasty by itself served as a side.
2 cups arborio rice
5 cups boiling water
2 teaspoons vegetable stock powder
1 teaspoon sage
2 Tablespoons nutritional yeast
black pepper (optional)
dried parsley (to serve)
Put all ingredients in an oven proof dish. Stir well.
Cover with a lid and bake at 200C for 30 minutes.
Great flavour combinations to try:
- spinach and mushroom
- asparagus and green bean
- pumpkin and chickpea
Stir for 5 minutes until all ingredients are warmed through.