Baked Vegetable Risotto

Ingredients

• •1 cup Arborio rice
• •1 medium onion, finely chopped
• •2 garlic cloves, minced
• •4 cups vegetable broth
• •1 cup seasonal vegetables (e.g., zucchini, carrots, bell peppers, chopped)
• •1/2 cup frozen peas
• •1/2 cup grated Parmesan cheese
• •2 tbsp olive oil
• •1 tsp dried thyme
• •Salt and pepper to taste
• •Fresh basil for garnish (optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large, oven-safe pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté for about 3-4 minutes until softened.

3. 3

   Stir in the Arborio rice and cook for an additional 2 minutes, stirring constantly to toast the rice.

4. 4

   Pour in the vegetable broth, add the dried thyme, and season with salt and pepper. Bring to a simmer, then remove from the heat.

5. 5

   Add the seasonal vegetables and frozen peas to the pot, stirring to combine.

6. 6

   Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Bake for about 30 minutes or until the rice is creamy and the liquid has been absorbed.

7. 7

   Remove the pot from the oven and stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning to taste.

8. 8

   Garnish with fresh basil if desired and serve hot.