I usually steer clear of risotto. Seems like way too much work for a weeknight meal.
I saw that Joy the Baker had a recipe for a baked risotto, where you just put everything into a pan, stir once, and done. Sounded intriguing.
I veganized her recipe and gave it a go. And it worked! I think I’m for sure going to tweek this and try making different kinds of risotto using this method! If you have a good risotto combo/recipe, let me know!
1 small onion, chopped
1 tablespoon olive oil
1 tablespoon lemon zest
2 teaspoons fresh chopped thyme leaves
1/2 teaspoon coarsely ground black pepper
2 cups Arborio rice
32 ounces veggie broth
1 1/4 cups water
1/2 cup nutritional yeast
salt to taste
Place a rack in the center of the oven and preheat oven to 350 degrees F. Butter a 9×13-inch baking pan and set aside.
In a medium skillet, heat oil over medium heat. Add the onions and cook until transluscent and browned, about 5 minutes. Just as the onions are done cooking, add lemon zest, thyme leaves, and black pepper. Toss to heat through and set aside.
In a medium bowl, toss together uncooked rice, nutritional yeast, and the onion mixture. Place in the prepared baking pan. Pour stock and water over the rice mixture. Stir gently to ensure even cooking.
Place in the oven and allow to cook, uncovered, for 37-40 minutes, stirring after 20 minutes. Rice is done when liquid is absorbed and mixture is cooked through and creamy. If rice mixture is still crunchy, add more hot water or hot chicken stock about 1/3 cup at a time.
When cooked thought, remove from the oven and allow to cool for 15 minutes before tasting. Add salt to taste.