Ingredients Jump to Instructions ↓

  1. 1 1/2 cups Arborio rice

  2. 4 cups prepared vegetable broth, two 15-ounce cans reduced-sodium vegetable broth, or two vegetable bouillon cubes dissolved in

  3. 4 cups hot water

  4. 2 cloves garlic, very finely minced

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375°F (190°C). Combine the rice with the stock, one additional cup of water, and the garlic in a two-quart casserole dish. 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.


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