Tuesday, March 5, 2013

Basic Baked Risotto

This is a great fall back recipe to have on file.
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. 

You'll need:
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
To add the various flavours simply add ingredients of choice to a frying pan and dry fry for 5-ish minutes. Add the rice and another 1/2 cup water.
Stir for 5 minutes until all ingredients are warmed through.
Serve :-)


  1. Sounds almost too easy!!! Must give it a go:)

    1. I hope you like it! I love how simple it is! I'm all for simple meals :-)

  2. This rice dish looks wonderfully creamy. I've never baked rice so I'll have to give it a try.
    Is it okay to store for so long in the fridge? I keep reading lots of warnings about storing rice on the UK government websites... how you need to refrigerate it within an hour of cooking and use within a day or so of being cooked (otherwise you're at risk of food poisoning). I'm now a bit nervous of keeping rice for longer. Do you know what the guidelines in Australia are?

    1. I've always heard that cooked rice should be used in 4-5 days. However with the addition of the stock (salt) I find this keeps much better than regular plain rice.
      But yes I would always definitely store whatever wasn't eaten within an hour or 2 after cooking.