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Easy Baked Risotto

January 27, 2014 by Epicurean Vegan

Easy Baked Risotto -- Epicurean VeganThis is a lot like the Creamy Wild Mushroom Risotto, but this one requires a lot less work, especially when it comes to stirring! I recently purchased a Dutch oven and decided to try making risotto in it. So much less work! Mine is 5-quarts and this recipe only took up about 1/2 of the Dutch oven, so I would think even a 3-quart one is plenty big enough.
Easy Baked Risotto -- Epicurean VeganRisotto is a very versatile dish, so you can add whatever vegetables to it that you’d like. I stuck with spinach, onion and mushrooms, but feel free to add peas, asparagus, Swiss chard, kale . . . you name it.The great thing about using a Dutch oven, is that if you want to make this a side dish, you’ll have plenty of time to throw together the main entree while this cooks. But served with a salad and bread, this risotto makes an ideal main entree.

INGREDIENTS:
5 C vegetable broth
1-1/2 C Arborio rice
1 Tbs olive oil
1 C onion, chopped
16-oz mushrooms (cremini or white), chopped or sliced
2 C spinach, chopped
1/4 C lemon juice
1/2 tsp salt
1/2 C white cooking wine
2 Tbs Earth Balance margarine
1/4 C nutritional yeast
1-1/2 tsp thyme
1/2 tsp black pepper
1/2 tsp salt

DIRECTIONS:
Preheat oven to 350. Combine 4 cups of the broth and the rice in the Dutch oven. Cover and bake for 45 minutes. While the rice is baking, prepare your other ingredients. In a bowl, combine the spinach, lemon juice and salt; set aside. Next, heat the olive oil in a medium skillet over medium heat. Add the onions and cook for 5-7 minutes, or until softened and a little brown. Add the mushrooms and cook 5 minutes more.

Easy Baked Risotto -- Epicurean VeganI also combined the nutritional yeast, thyme, pepper, and salt in a small bowl to make it easier to add it all at once, when it comes time to add them.
Easy Baked Risotto -- Epicurean VeganOnce the rice is done (most of the liquid has been absorbed), add the remaining cup of broth:

Easy Baked Risotto -- Epicurean VeganNext, stir in the white wine, Earth Balance and seasoning. Stir vigorously for about 3 minutes, or until the risotto is thick and creamy. Stir in the mushrooms mixture, along with the spinach.
Easy Baked Risotto -- Epicurean VeganSo good! Serve immediately and enjoy!
Easy Baked Risotto -- Epicurean Vegan

Easy Baked Risotto
 
Print
Prep time
5 mins
Cook time
50 mins
Total time
55 mins
 
Risotto is a very versatile dish, so you can add whatever vegetables to it that you'd like. I stuck with spinach, onion and mushrooms, but feel free to add peas, asparagus, Swiss chard, kale . . . you name it.The great thing about using a Dutch oven, is that if you want to make this a side dish, you'll have plenty of time to throw together the main entree while this cooks. But served with a salad and bread, this risotto makes an ideal main entree.
Author: Epicurean Vegan
Serves: 6
Ingredients
  • 5 C vegetable broth
  • 1-1/2 C Arborio rice
  • 1 Tbs olive oil
  • 1 C onion, chopped
  • 16-oz mushrooms (cremini or white), chopped or sliced
  • 2 C spinach, chopped
  • ¼ C lemon juice
  • ½ tsp salt
  • ½ C white cooking wine
  • 2 Tbs Earth Balance margarine
  • ¼ C nutritional yeast
  • 1-1/2 tsp thyme
  • ½ tsp black pepper
  • ½ tsp salt
Directions
  1. Preheat oven to 350.
  2. Combine 4 cups of the broth and the rice in the Dutch oven. Cover and bake for 45 minutes. While the rice is baking, prepare your other ingredients. In a bowl, combine the spinach, lemon juice and salt; set aside.
  3. Next, heat the olive oil in a medium skillet over medium heat. Add the onions and cook for 5-7 minutes, or until softened and a little brown. Add the mushrooms and cook 5 minutes more.
  4. I also combined the nutritional yeast, thyme, pepper, and salt in a small bowl to make it easier to add it all at once, when it comes time to add them.
  5. Once the rice is done (most of the liquid has been absorbed), add the remaining cup of broth.
  6. Next, stir in the white wine, Earth Balance and seasoning. Stir vigorously for about 3 minutes, or until the risotto is thick and creamy.
  7. Stir in the mushrooms mixture, along with the spinach.
  8. So good! Serve immediately and enjoy!
3.4.3177

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Filed Under: Dinners, Sides Tagged With: Dutch oven, easy, easy risotto, Risotto, vegan risotto

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Comments

  1. Barb@ThatWasVegan? says

    February 6, 2014 at 8:34 am

    I’ve never made a vegan risotto… or used a dutch over. Have you been getting your money’s worth out of it, would you say?

    • Epicurean Vegan says

      February 6, 2014 at 12:19 pm

      It’s so easy to make, even without a Dutch oven. I made a soup in last night (recipe coming…) in the Dutch oven and it was SO good! It was definitely worth it. But I lucked out because it was originally $140 and was on sale at JC Penny for $50. It’s not a major brand, but so far, I’ve been so happy with it.

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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