Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 240g / 8 1/2oz Arborio rice

  2. 4 cups 948ml Prepared vegetable broth

  3. 15-oz cans reduced-sodium

  4. Vegetable broth, or two vegetable Bouillon cubes dissolved in 4 cups of Hot water

  5. 2 Garlic cloves - very finely minced

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees. Combine the rice with the stock, one additional cup of water, and the garlic in a two-quart casserole dish.

  2. Cover and bake for 1 hour, stirring every 15 minutes. At the third stirring, stir in one more cup of water. When done, the rice should have a tender and creamy texture. Let the risotto stand for 5 minutes before serving.

  3. Variations: Here are some wonderful ways to dress up individual portions of risotto. Normally, additions are stirred into the risotto, but you can also use them as toppings. This way, kids are more likely to enjoy the risotto, while allowing adults and older kids to savor more complex flavors. Reserve a portion of whatever vegetable you are planning to add, to serve on the side for the children's portions:

  4. Wilted spinach or Swiss chard and corn kernels or goat cheese Sauteed zucchini, red pepper, and herbs Finely diced baked winter squash, sauteed red onion, and toasted walnuts Sauteed leeks and chopped imported black olives Roasted eggplant and Italian-style stewed tomatoes Steamed asparagus and wilted spinach Grated fresh Parmesan or Parmesan-style soy cheese Grated mozzarella or mozzarella-style nondairy cheese


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