Best 3 Sweet Oven Baked Risotto Vegan Recipes

Indulge in a culinary journey with our exploration of the perfect recipe for a sweet oven-baked risotto vegan dish. This delectable delight combines the richness of creamy risotto with the comforting warmth of oven-baked goodness, all while adhering to a plant-based lifestyle. Embark on an adventure of flavors, textures, and aromas as we uncover the secrets behind crafting an unforgettable sweet oven-baked risotto vegan masterpiece.

Let's cook with our recipes!

BAKED VEGETABLE RISOTTO

Baked Vegetable Risotto image

Creamy rice pairs well with crisp-tender beans and peppers. It's a terrific side dish that goes great with many meals.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped onion
2 cloves garlic, finely chopped
1 package (8 oz) cremini mushrooms, quartered
2 teaspoons chopped fresh rosemary leaves
1 cup uncooked Arborio rice
1 can (14 oz) chicken or vegetable broth
1/2 cup white wine or water
1 1/2 cups frozen cut green beans, thawed and drained
1/2 cup roasted red bell peppers (from a jar), cut into strips
1 cup grated Parmesan cheese

Steps:

Heat oven to 400°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion, garlic, mushrooms and rosemary. Cook 3 to 5 minutes over medium heat, stirring frequently, until mushrooms start to soften.
Add rice. Cook 2 minutes, stirring constantly. Add broth and wine; heat to boiling. Remove from heat; pour into casserole.
Cover casserole. Bake 15 minutes. Stir in green beans, roasted peppers and 1/2 cup of the cheese. Cover; bake 10 to 15 minutes longer or until liquid is absorbed and rice is tender. Stir in remaining 1/2 cup cheese.

Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g

OVEN-BAKED RISOTTO (SEVERAL VARIATIONS)

Oven-Baked Risotto (Several Variations) image

This is a great time saver, and is nearly as good as the laborious version. Feel free to experiment with any ingredients to mix into the base recipe, the possibilities are endless (meat, veggies, herbs, etc.). I have listed a few of my favorites. Most ingredients can be added and cooked into the risotto. Some things are better stirred in after it is cooked. I have tried to list which ones I would add at the end in the directions. Please note: nutrition facts include the optional ingredients for all 4 variations.

Provided by Maito

Categories One Dish Meal

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 30

Ingredients

3 cups chicken broth or 3 cups vegetable broth
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 cup arborio rice or 1 cup carnaroli rice
fresh ground pepper
1/2 cup dry white wine, heated
parmesan cheese, freshly grated
3 ounces low-fat smoked sausage (1 link) or 3 ounces any other sausage, cubed (1 link)
1 cup tomatoes, chopped
1 cup peas
1/4 cup chives, chopped
1/4 cup fresh Italian parsley, chopped
1/4 cup green onion, sliced
4 cups fresh spinach
5 ounces lox, cubed
1/4 cup dill, chopped
nonfat sour cream or light sour cream, for serving
1 fennel bulb, trimmed and diced
1 carrot, sliced
1 bay leaf
1/2 lemon, zest of (I use a microplaner)
1/2 teaspoon fresh thyme
10 ounces mushrooms, sliced, sauteed
1/2 tablespoon gingerroot, minced
1 cup shiitake mushroom, sliced, lightly sauteed
1/2 lemon, juice of
1/2 lime, juice of
1 teaspoon truffle oil, plus more
truffle oil, to drizzle on top

Steps:

Preheat oven to 350 degrees. Spray a baking dish (I like to use a lasagna pan). Once oven is at temperature, place baking dish in oven to heat.
Bring broth to a boil, and hold at a gentle simmer.
Heat oil in a medium pot over medium heat. Sauté the onion for 2-3 minutes, then add the garlic and other vegetables (if making one of the vegetarian versions). Continue cooking until the onion is translucent. Add the rice and stir with a wooden spoon until it is evenly coated with the oil, and is toasty (a minute or two).
Transfer rice to baking dish, add simmering broth, pepper to taste, optional ingredients, and stir. Use your judgment on what ingredients would be better to add after it is cooked (like herbs, the lox, spinach, tomatoes or sautéed mushrooms). Cover tightly with foil and return pan to the oven. Bake about 17 minutes.
Uncover and stir in the heated wine; cover again and bake for an additional 10-15 minutes. You are checking to see that most of the liquid has been absorbed. Remove and stir in optional ingredients. Top with parmesan cheese, and serve immediately.

Nutrition Facts : Calories 607.4, Fat 10.1, SaturatedFat 2, Cholesterol 16.8, Sodium 2040.6, Carbohydrate 94.8, Fiber 12.7, Sugar 12.7, Protein 30.5

SWEET OVEN-BAKED RISOTTO (VEGAN)

Sweet Oven-Baked Risotto (Vegan) image

This is a spin on my oven-baked risotto (Recipe #448053). This vegan version of rice pudding is easy to prepare and comes out thick and creamy just how I like it. If you prefer a thinner version, feel free to add more liquid. I think this a very versatile recipe and I plan to try it with different add-ins (e.g. nuts, fruit, chocolate, carob powder...). That said, I really like the plain version, too.

Provided by Lalaloula

Categories Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

200 g risotto rice (I used carnaroli)
2 tablespoons sugar (or more if you like a sweeter rice pudding)
375 ml vanilla-flavored rice milk, warmed (or soy or oat or almond)
125 ml apple juice (unsweetened)
1/2 teaspoon cinnamon
1/8 teaspoon ground vanilla bean
carob powder, chocolate chips, fresh fruit etc

Steps:

In an oven-proof, greased (or non-stick) casserole dish combine rice and sugar. Pour over applejuice. Dissolve spices in warm milk and pour this over the rice, too.
Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
After the rice has baked for 25 minutes, remove from the oven, uncover and add add-ins of choice. Bake (uncovered) for another 10 minutes.
Enjoy!

Tips:

Use high-quality ingredients: The better the ingredients, the better the risotto will be. Choose Arborio rice, a short-grain rice that is specifically designed for risotto. It has a high starch content, which helps to create a creamy sauce.
Toast the rice before cooking: Toasting the rice helps to bring out its flavor and prevent it from becoming mushy. Heat a little olive oil in a saucepan over medium heat and add the rice. Cook, stirring frequently, until the rice is golden brown.
Add the liquid gradually: The key to a creamy risotto is to add the liquid gradually, allowing the rice to absorb it before adding more. Start with about 1 cup of liquid and then add more as needed, stirring constantly.
Stir the risotto often: Stirring the risotto helps to prevent it from sticking to the bottom of the pan and also helps to release the starch from the rice, which creates a creamy sauce.
Cook the risotto until it is al dente: Risotto should be cooked until it is al dente, or slightly firm to the bite. It should not be mushy.
Add your favorite toppings: Once the risotto is cooked, you can add your favorite toppings. Some popular options include Parmesan cheese, roasted vegetables, mushrooms, and herbs.

Conclusion:

Sweet oven-baked risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is easy to make and can be customized to your liking. With a few simple tips, you can make a perfect risotto every time. So next time you are looking for a hearty and satisfying meal, give sweet oven-baked risotto a try!