Vegetarians recipes
Baked Risotto With Variations
1 1/2 cups Arborio rice
4 cups prepared vegetable broth
(or two 15-oz cans reduced-sodium vegetable broth, or two vegetable bouillon cubes dissolved in 4 cups of hot water)
2 garlic cloves -- very finely minced

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. 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.

This recipe yields 4 to 6 servings.

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:


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