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Baked Vegetable Risotto Recipe

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This recipe for Baked Vegetable Risotto, by , is from Look What's Cooking at Brown Mackie College Cincinnati, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carla Cocco
Added: Sunday, August 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. olive oil
1/2 cup chopped onion
1 clove garlic
1 cup Arborio rice
2 cup chicken or vegetable stock/ broth
1 box frozen spinach- thawed- drained- water squeezed out
2/3 c. shredded carrots
3 tsp. fresh parsley or 1 tbsp. dry parsley
2/3 c. shredded cheese (NOT grated in green can)
Salt and Pepper to taste

Directions:
Directions:
Preheat oven to 400. Heat oil in heavy sauce. Add the onion and garlic. Saute on medium until just tender. Add rice and stir to coat. Stir in chicken stock, spinach, carrots and parsley. Season with salt and pepper to taste. Stir in HALF of the cheese. Pour mixture into a 1 quart casserole, souffle dish or 9x9 baking dish. Sprinkle remaining cheese. Cover tightly with heavy lid or foil. Bake for 35-40 minutes until moisture is absorbed.

Personal Notes:
Personal Notes:
Arborio rice, a short grain rice, can be found in the rice section of most grocery stores. If using regular long grain rice, less time is needed to bake and the end texture of the rice may be different, but it still works. Recipe is also easily doubled or tripled. Cook time may vary due to temperature or adjust time accordingly.

 

 

 

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