If you have not tried oven baked risotto yet, it's time to try it.
The recipe I have here for oven baked risotto is made in one pot. The risotto is baked in the oven, the vegetables are baked in the oven and the result is simply divine.
This recipe is also ideal for kids.
ΞYou can find all the products I use in this recipe online here.!
Tips and Substitutions
Risotto needs arborio rice(I personally use this).).
If you are not vegans you can use cream cheese of your choice instead of vegan.
Instead of vegan grated cheese at the end of the recipe you can use parmesan.
In my recipe I used ready cooked pumpkin. If you get it raw you will first need to boil it or bake it until it softens.
Spinach is optional.
If you like this recipe you can try the following:
Cauliflower risotto with mushrooms | 285 calories
Vegan One Pot Pasta with Eggplants
10 minute Pasta | Light & Healthy
Oven Baked Risotto with Pumpkin
Ingredients
- 1 and 1/4 cup (250 g) arborio rice
- 2-3 spring onions
- 200 gr. steamed pumpkin
- 2 tbsp olive oil
- salt
- 2-3 cup spinach (if you want)
- 70 gr. vegan cream cheese
- 4 cup water
- 1/2 cup almond milk
- 1/2 cup vegan shredded cheese
Instructions
- Start by putting the spring onion, olive oil and pumpkin in your pan. Bake in the oven at 180C for 25 minutes. Remove from the oven.
- Add the rice for the risotto, the water and the vegan cream cheese. Put back in the oven for 40 minutes. Remove from the oven.
- Add the almond milk, salt and grated cheese. At this stage you can also add the chopped spinach. Mix well and serve immediately.
Nutrition
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