Oven-Baked Vegetable Risotto
Nutrition per serving
Calories | 594 kcal |
Protein | 13.8 g |
Carbs | 102.4 g |
Fats | 14.7 g |
Saturated Fat | 2.1 g |
Monounsaturated Fat | 10 g |
Polyunsaturated Fat | 1.7 g |
Sugars | 7.1 g |
Fiber | 4 g |
Sodium | 1,539 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 325ml 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.