Oven-Baked Vegetable Risotto
Nutrition per serving
| Calories | 473 kcal |
| Protein | 11.6 g |
| Carbs | 75.5 g |
| Fats | 14.5 g |
| Saturated Fat | 2.1 g |
| Monounsaturated Fat | 10 g |
| Polyunsaturated Fat | 1.6 g |
| Sugars | 7.1 g |
| Fiber | 4 g |
| Sodium | 1,538 mg |
Ingredients
| Garlic | |
| Onion | |
| Yellow Bell Pepper (capsicum) | |
| mushrooms, portabella | |
| Tomatoes, Vine Ripened (on the Vine) | |
| Dried Thyme | |
| Chives | |
| Vegetable Stock Cube | |
| Arborio or Carnaroli (short-grain rice) | |
| Olive Oil | |
| Lemon |
Preparations
1. Preheat the oven to 200 C (390 F)
1. Preheat the oven to 200 C (390 F)
2. Peel/finely chop the onion/garlic.
3. Remove the core/chop the pepper into ½ cm squares.
4. Coarsely chop the mushrooms into 2cm pieces.
5. Slice the tomato in half and chop each half into eights.
6. Grate ½ a tsp of the lemon zest.
7. Chop the chives.
Cooking Instructions
1. In a non-stick saucepan, heat a tbsp of olive oil over medium-high heat. Add the onion, garlic and fry for a few minutes before adding the pepper, mushrooms with a pinch of salt (optional) and pepper and continue to fry for a few more minutes.
1. In a non-stick saucepan, heat a tbsp of olive oil over medium-high heat. Add the onion, garlic and fry for a few minutes before adding the pepper, mushrooms with a pinch of salt (optional) and pepper and continue to fry for a few more minutes.
2. Meanwhile, in a pot, bring 280ml of water to boil. Add the stock pot and stir until the stock dissolves.
3. Add the tomatoes, rice, lemon zest, ½ a tbsp of lemon juice, ¾ tsp of thyme and the stock to the pan with the onion, garlic and stir everything together. Turn the heat up and bring the mixture to a bubble, then transfer the mixture to an ovenproof dish. Place a lid on the dish and finish cooking on the middle shelf of the oven for 10 minutes.
4. Serve the risotto in a bowl with the chives sprinkled over the top.