You are here: Home> Cuisine > Italian Vegetarian > Italian risotto recipes > Baked Vegetable Risotto
Baked Vegetable Risotto | Indian style vegetarian rice bake |
Tarla Dalal
11 September, 2016
Table of Content
Baked Vegetable Risotto | Indian style vegetarian rice bake |
Baked Vegetable Risotto is a wholesome and creamy Indian-style vegetarian rice bake that combines the richness of cheese and cream with the freshness of colorful vegetables. This version of risotto uses brown rice, making it not only tasty but also rich in fibre and nutrition. Prepared with butter, milk, cream, cheese, onions, capsicum, and mushrooms, it delivers a comforting, home-style flavor with a delightful cheesy crust on top. The dish is mildly spiced and creamy, making it perfect for both kids and adults.
To prepare the Indian-style Baked Vegetable Risotto, start by heating 2 tsp butter in a broad non-stick pan. Add ¼ cup finely chopped onions and sauté for a minute until translucent. Then add ½ cup finely chopped capsicum (red, yellow, and green) and ¼ cup chopped mushrooms (khumbh). Sauté for 2 minutes until the vegetables turn soft and aromatic. The colorful capsicum and mushrooms not only enhance the flavor but also make the dish visually appealing.
Next, add 2¼ cups soaked and cooked brown rice, along with 1½ cups milk, 1 tbsp fresh cream, ¼ cup grated processed cheese, and salt and pepper to taste. Mix everything well and cook on a medium flame for about 3 to 4 minutes. Lightly mash the mixture using a potato masher to give it a smooth, risotto-like consistency. The cheese and cream combine with the rice to create a deliciously creamy, cheesy texture that defines this comforting dish.
Once the mixture is ready, grease a baking dish with ½ tsp butter, pour in the rice mixture, and sprinkle 2 tbsp grated cheese evenly on top. Bake the dish in a pre-heated oven at 200°C (400°F) for about 10 minutes, or until the cheese melts and forms a golden crust. This baked finish gives the risotto its signature look and enhances the overall taste with a light crunch on top. Serve it immediately, while it’s hot and bubbling.
What makes this dish truly special is that it’s a kid-friendly meal. The vegetables are finely chopped and blend perfectly with the cheesy rice, making it irresistible even for picky eaters. Parents love this dish because it sneaks in nutrition through vegetables and brown rice, while still being creamy and indulgent. It’s an ideal option for family dinners, potlucks, or weekend treats, offering a restaurant-style experience right at home.
Overall, Baked Vegetable Risotto is a perfect example of how Western comfort food can be adapted into a healthy, Indian-style vegetarian dish. It’s rich in fibre, calcium, and protein, thanks to the brown rice, milk, and cheese. The combination of vegetables, cream, and cheese gives it a melt-in-the-mouth texture that’s both satisfying and nourishing. Easy to make and full of flavor, this baked risotto is sure to become a favorite comfort meal in every Indian household.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
7 Mins
Baking Time
15 Mins
Baking Temperature
200ºC (400ºF)
Sprouting Time
0
Total Time
22 Mins
Makes
4 servings
Ingredients
for Baked Vegetable Risotto
2 tsp butter
1/4 cup finely chopped onion
1/2 cup finely chopped capsicum (red , yellow and green)
1/4 cup chopped mushrooms (khumbh)
2 1/4 cups soaked and cooked brown rice
1 1/2 cups milk
1 tbsp fresh cream
1/4 cup grated processed cheese
salt and to taste
Other Ingredients
1/2 tsp butter for greasing
2 tbsp grated processed cheese
Method
for Baked Vegetable Risotto
- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the capsicum and mushrooms, mix well and sauté on a medium flame for 2 minutes.
- Add the rice, milk, cream, cheese, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, mash it lightly using a potato masher.
- Pour the mixture into a greased baking dish and sprinkle cheese evenly over it.
- Bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes or till the cheese melts.
- Serve immediately.
Baked Vegetable Risotto, Protein Rich Recipe recipe with step by step photos
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 273 cal |
| Protein | 8.4 g |
| Carbohydrates | 31 g |
| Fiber | 1.5 g |
| Fat | 11 g |
| Cholesterol | 26.5 mg |
| Sodium | 152.6 mg |
Click here to view Calories for Baked Vegetable Risotto, Protein Rich Recipe
The Nutrient info is complete
shreya_the foodie
Feb. 4, 2021, 9:15 a.m.
Lovely risotto! its absolutely subtle yet full of flavour! the baking makes the dish complete and the cheese tastier!
