Best 2 Sweet Oven Baked Risotto Vegan Recipes
Indulge in a culinary symphony of flavors with this delectable Sweet Oven-Baked Risotto recipe. This vegan masterpiece combines the richness of arborio rice with a medley of sweet and savory ingredients, resulting in a dish that tantalizes your taste buds. Bursting with vibrant colors and textures, this risotto is elevated by a delightful combination of roasted butternut squash, caramelized onions, and tangy cranberries. Infused with a creamy vegan sauce, each bite offers a harmonious balance of sweet and savory notes, complemented by the nutty flavor of toasted pecans. Whether you're a seasoned vegan cook or simply seeking a flavorful plant-based meal, this Sweet Oven-Baked Risotto is sure to impress. Accompany this main course with a refreshing salad of mixed greens, drizzled with a tangy vinaigrette dressing, for a complete and satisfying dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET OVEN-BAKED RISOTTO (VEGAN)
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
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!
OVEN-BAKED RED PEPPER RISOTTO
An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too
Provided by Good Food team
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.
- Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.
Nutrition Facts : Calories 334 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 9 grams sugar, Protein 9 grams protein, Sodium 1.36 milligram of sodium
Tips:
- Use high-quality ingredients: The better the ingredients, the better the risotto will be. Choose short-grain rice, such as Arborio or Carnaroli, and use a flavorful vegetable broth.
- Toast the rice: Toasting the rice before adding the liquid helps to develop its flavor and prevent it from sticking together.
- Add liquid gradually: Add the liquid to the rice in small increments, stirring constantly. This helps the rice to absorb the liquid evenly and prevents it from becoming mushy.
- Cook the risotto until it is creamy and al dente: The risotto should be cooked until it is creamy and al dente, with a slight bite to it. This usually takes about 18-20 minutes.
- Stir in the vegetables and cheese: Once the risotto is cooked, stir in the vegetables, such as mushrooms, peas, or asparagus, and the cheese. This adds flavor and texture to the risotto.
- Serve immediately: Risotto is best served immediately after it is cooked. It can be garnished with fresh herbs, such as parsley or basil.
Conclusion:
This recipe is a delicious and easy way to make a vegan sweet oven-baked risotto. The risotto is creamy and flavorful, and the roasted vegetables add a delightful touch. This dish is perfect for a special occasion or a weeknight meal.
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