When I saw this recipe for baked risotto on Once Upon a Plate, I had to give the technique a try. I didn’t feel like dealing with leftovers, so I just made a tiny bit. The texture was identical to risotto I’ve laboriously stirred on the stovetop. I would not have known it was baked if I hadn’t made it myself.
Baked Risotto for Two
1 tablespoon fruity olive oil
1/4 cup minced onion
1/2 cup arborio rice
2-3 tablespoons dry white wine (I used Pinot Grigio)
1 1/2 cups rich-tasting, salty vegetable broth
1 tablespoon Earth Balance margarine
1/2 teaspoon mild miso
Preheat oven to 350 F. In a small dutch oven with a tight-fitting lid, heat olive oil on stove over medium heat. Add onion and sauté until tender, about 3 minutes. Stir in rice and cook 1 minute. Add wine and cook, stirring, until absorbed. Stir in vegetable broth, cover, and place in the oven. Bake for about 40-45 minutes, stirring two or three times while the rice cooks. When the broth has been absorbed, remove the pot from the oven and stir in margarine and miso.
Note: I made this in a 2-quart Dutch oven. The cooking time is going to be shorter in a bigger pan, or longer if you make more risotto in the same size pan.