Did you know that you can also bake risotto in the oven? This way you don’t have to keep an eye on the pan and stir all the time. It’s a much easier way to prepare risotto if you ask me! On this page you’ll find the recipe for vegetarian oven baked risotto. It’s a risotto with mushrooms and vegetarian bacon.
The great thing about oven-baked risotto is that it just takes a few minutes to prepare it and the oven does the rest of the work for you. Normally you have to keep an eye out on the pan all the time when preparing risotto because you have to stir it occasionally. With oven baked risotto you can just put it in the oven and take it out 35 minutes later.
This vegetarian oven-baked risotto is made with mushrooms and vegan bacon. I love mushrooms in risotto. Together with pumpkin they’re my favorite risotto ingredients. You often see risotto recipes with mushrooms and bacon. But as I’m a vegetarian, I don’t eat bacon. To still add some extra flavor to the dish, I’ve added vegan bacon from Vegan Junkstar. It looks and tastes just like real bacon! In the Netherlands it’s for sale at Jumbo supermarkets. Scroll down for the recipe of vegetarian oven-baked risotto.
Recipe vegetarian oven baked risotto
Ingredients (for 4 people):
250 grams risotto
1 tablespoon margarine or butter
150 grams fake bacon (I used Vegan Junkstar)
800 grams (chestnut) mushrooms
700 ml vegetable broth
200 grams crème fraîche light
50 grams Parmesan cheese
Cut the fake bacon in strips and the mushrooms in parts.
Warm the margarine in a pan and fry the bacon for a few minutes. Add the mushrooms to the pan and fry for 5 more minutes.
Add the risotto to the ban and fry for 2-3 minutes.
Put the mushroom risotto in an oven dish and poor over the warm vegetable broth. Let is stand for 5-10 minutes.
Preheat the oven to 180C.
Bake the risotto for 35 minutes.
Stir in the crème fraîche and bake for another 5 minutes.
Sprinkle the Parmesan cheese over the risotto before serving.