the basic recipe is from The America's Test Kitchen Family Cookbook
This fabulous recipe can get risotto onto your table without all that stirring. As much as I love classic risotto, this recipe is great time saver. This is an ovo-lacto recipe, but you could very easily substitute the cheese for a vegan cheese.
3 1/2 cups vegetable broth
4TBSP unsalted butter
1 onion, minced
1/2 tsp salt
2 cups Arborio rice
3 garlic cloves, minced
1/2 cup dry white wine
2 ounces Parmesan cheese, grated
- Adjust the oven rack to the middle position and heat the oven to 400 degrees. Bring the broth to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the lowest heat possible.
- Melt the butter in a large saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook until lightly browned, about 9 minutes. Stir in the rice and cook until the edges begin to turn translucent about 3 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.
- Spread the rice mixture into a 9 by 13 inch baking dish. Pour the warm broth over the top. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
- Stir in the Parmesan cheese
For the broth, you can make your own. It is really easy and there are recipes all over the place. I will post one here soon. If you do not want to make you own or you do not have time you can always buy store bought canned broth. If you do, I highly recommend Swanson's broth. Other canned vegetarian broths have ZERO flavor. You can also use bullion cubes or something called Better Than Bullion (also called soup starter). Both of these work well, but beware they do have a lot of sodium in them.
An aside for almost all my recipes: when a recipe calls for you to salt and pepper to taste...I usually do not. I find that it is nearly impossible to taste something that is temperature hot. So, I just let my eaters salt and pepper their food at the table.