Easy Oven-Baked Vegan Tomato Risotto
This risotto couldn’t be easier – toss everything into the oven and it will come out perfect every time. No stirring required! Vegan, Gluten-Free
- Prep Time: 5 mins
- Cook Time: 50 mins
- Total Time: 55 mins
- Yield: 3-4 1x
- Category: Main, Side
- Cuisine: Italian
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 cup arborio rice
- 19-oz (540 mL) good-quality pasta sauce (OR 19-oz/540mL stewed tomatoes + 1 tbsp italian seasoning + 1 tsp sugar + 1tsp salt)
- 2 cups vegetable broth
- 150g baby spinach, about 8 cups
- Pine nuts, toasted (optional)
- Nutritional yeast (optional)
Instructions
- Preheat oven to 400F (200C).
- In a large saucepan, heat the oil over medium-high heat and cook onion and garlic until soft, about 5 minutes.
- Stir in rice until coated, then pasta sauce (or tomatoes), and cook another 5 minutes.
- Add broth (and seasonings, if using plain tomatoes), and bring to a boil, stirring often.
- Transfer to oven-safe dish if necessary, and cover tightly. Bake in centre of oven until all liquid is absorbed, about 30 minutes.
- Remove from oven and stir in spinach.
- Optional: garnish with pine nuts and/or nutritional yeast.
Notes
Serves 3-4 mains, more if serving as a side dish
Keywords: casserole, comfort food, easy, favorite, gluten-free, italian, kid-friendly, nutritional yeast, one-pot, oven, pine nut, rice, risotto, spinach, stove top, vegan, tomato
Find it online: https://vegangela.com/2011/04/09/easy-baked-tomato-risotto/