Creamy Baked Vegetarian Risotto with Jasmine Rice
40 minutes
720 reads
About Creamy Baked Vegetarian Risotto with Jasmine Rice
Craving a taste of Italy? This creamy vegetarian risotto offers a comforting, flavorful escape, with a delightful twist. Imagine fragrant Jasmine rice, infused with rich vegetable broth and topped with melted cheese – pure heaven!This accessible recipe swaps traditional Arborio rice for readily available Jasmine, making it easy to create restaurant-quality risotto at home. Vibrant bell peppers, carrots, and beans add a pop of color and satisfying texture.The secret to its luxurious creaminess? A simple white sauce that elevates the dish to a whole new level of deliciousness. Get ready to savor every spoonful of this incredibly easy and satisfying meal.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Rice
- 1 cup Jasmine Rice parboiled until 80-90% cooked
Vegetables
- 1 large Onion finely chopped
- 1/4 cup Beans chopped, green
- 1/2 cup Bell Peppers and/or green), chopped, mixed colors (red, orange, yellow
- 1/2 medium Carrot finely chopped
Sauce
- 1 Tbsp Butter
- 1 Tbsp All-Purpose Flour
- 1 cup Milk
- 1/2 cup Heavy Cream
- 1/2 tsp Pepper black, freshly ground
- 1/2 tsp Salt or to taste
Cheese and Garnish
- 1/2 cup Mozzarella Cheese shredded
- 1/2 cup Parmesan Cheese grated
- 1 Tbsp Parsley chopped, fresh
Other
- 1 Tbsp Olive Oil
- 1 tsp Garlic Paste optional
- 1 tsp Pepper Flakes optional, red
Instructions
- Parboil the Jasmine rice until it's about 80-90% cooked. This ensures the rice will have the perfect texture after baking. You can also use leftover cooked rice.
- Strain the rice and set it aside to cool. Now, prepare the white sauce. Melt the butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly, until smooth. This creates a roux, which thickens the sauce.
- Gradually whisk in the milk and heavy cream until smooth. Continue stirring until the sauce thickens slightly. Season with salt and pepper, keeping in mind that the cheese will add more saltiness later.
- In a separate pan, heat the olive oil over medium heat. Add the garlic paste (if using) and sauté for about 30 seconds until fragrant. Add the chopped onion and cook until softened and translucent.
- Add the bell peppers, green beans, and carrot to the pan. Season with salt, pepper, and red pepper flakes (if using). Sauté the vegetables until they are slightly tender but still retain some bite.
- Pour the white sauce over the vegetables and stir to combine. Add the parboiled rice and mix well, ensuring the rice is evenly coated with the sauce. If the mixture seems too dry, add a splash of milk to achieve the desired creaminess.
- Preheat the oven to 350°F (175°C). Grease a baking dish with butter. Pour the risotto mixture into the prepared dish.
- Sprinkle the mozzarella and Parmesan cheese evenly over the risotto. Garnish with fresh parsley. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned.
Recipe Notes
Good To Know
- For a creamier texture closer to classic risotto, stir in a small knob of butter and a handful of grated Parmesan or Pecorino just before serving.
- For added depth, sauté the vegetables until lightly caramelized before adding the rice—this will enhance the sweetness and create a richer flavor base.
- To make this recipe vegan, substitute dairy cheese with a spoonful of nutritional yeast and use a vegan butter alternative.
- Leftovers can be transformed into crispy risotto cakes: shape chilled risotto into small patties, coat lightly in breadcrumbs, and pan-fry until golden.
Expert Tips
- Use good-quality vegetable broth for the best flavor. Homemade or low-sodium store-bought are recommended.
- Don't rinse the jasmine rice before cooking, as the starch helps create the creamy texture.
- Add the broth gradually, allowing the rice to absorb each addition before adding more. This ensures even cooking and a creamy consistency.
Storage Instructions
- Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a saucepan with a splash of broth or water to restore moisture.
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Recipe Nutrition
Calories: 254kcalCarbohydrates: 21gProtein: 13gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 3mgSodium: 855mgFiber: 1gSugar: 5g
Shikha Gupta
Articles: 37
5 Comments
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I’m in love with this recipe already!
What a flavorful dish! Thanks for sharing.
This looks fantastic! Appreciate the share.
This looks fantastic! Appreciate the share.
Wow.