Oven baked risotto

Vegetarian
Oven baked risotto
Oven baked risotto
Oven baked risotto

Prep

10 min

Cook

30 min

Serves

4

Skill

High CalciumHigh FibreMainsLunchboxHigh Protein

This easy, dairy free, oven baked risotto based on oat milk requires minimum preparation and you just pop it in the oven and forget – no stirring! End result is a creamy risotto, as if you stirred it continuously over the stove thats perfect for lunch and dinner This is a great vegan recipe to use any up leftover or tinned veggies you have on hand. 

Like this recipe? Then you'll love our collection of simple, healthy and budget-friendly family meals using canned foods, frozen veggies and pantry staples!

https://images.contentstack.io/v3/assets/blt9777ffe07a3470fa/blt5fb1fb6bdbfeb572/673868f46291a875c11f274c/EAT_WELL_FOR_LESS_Web_800_×_300.png

  • 2 tablespoons olive oil
  • 1 brown onion, diced
  • 2 garlic cloves, crushed
  • 1 ¾ cups arborio rice
  • 100g dehydrated peas
  • 1L Sanitarium So Good Oat No Added Sugar Milk
  • 20g salt reduced vegetable stock cubes, crushed
  • 500g pumpkin, peeled, deseeded, cubed

Nutrition per serving

Weight, measurement and temperature conversions
1970 kJ

energy kj

10 g

protein

2 g

saturated fat

5.7 g

dietary fibre

82 g

carbohydrate

13 g

sugars

632 mg

sodium