Baked Risotto With Goat Cheese and Corn |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a (slightly modified) recipe from Nava Atlas' fabulous The Vegetarian Family Cookbook. Yes, you really can bake risotto! I am never making it on the stove-top again-this is so much easier. Ingredients:
1 1/4 cups arborio rice |
4 cups vegetable broth |
1/2 cup white wine |
2 garlic cloves (diced) |
4 ounces goat cheese (crumbled) |
1/2 cup corn kernel (thawed if frozen) |
garlic salt (to taste) |
1/4 cup parmesan cheese |
Directions:
1. Preheat oven to 375 degrees.
2. Combine rice, stock, garlic and garlic powder in 2- or 3-quart casserole dish.
3. Cover and bake for 60 minutes, stirring every 15 minutes. At third stirring, add wine. Continue to cook until rice is creamy.
4. Stir in goat cheese and corn. Place in serving bowls and top each with Parmesan.
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