You are here: Home> Cuisine > Italian Vegetarian > Italian risotto recipes > Vegetable Risotto ( Baked )
Vegetable Risotto ( Baked ) | Indian style Vegetable Risotto using arborio rice or basmati rice |
Tarla Dalal
10 June, 2016
Table of Content
About Vegetable Risotto ( Baked )
|
|
Ingredients
|
|
Methods
|
|
How to make Vegetable Risotto (Baked)
|
|
Nutrient values
|
Vegetable Risotto ( Baked ) | Indian style Vegetable Risotto using arborio rice or basmati rice |
Vegetable Risotto (Baked) is a creamy and comforting Indian-style rice casserole that combines the goodness of rice, vegetables, milk, and cheese into a rich, wholesome dish. Traditionally made with Arborio rice, but equally delicious when prepared with long-grained basmati rice, this risotto is an easy adaptation of the Italian classic to suit Indian kitchens. The addition of capsicum, cream, and cheese gives it a luscious texture and flavor that appeals to all ages. It’s a perfect dish to enjoy on weekends or for special family dinners.
To prepare the Indian-style Baked Vegetable Risotto, start by heating 2 tbsp butter in a broad non-stick pan. Add ¼ cup finely chopped onions and sauté for about 1–2 minutes on medium flame, until they turn soft and translucent. Then add ½ cup finely chopped capsicum and continue to sauté for another 1–2 minutes. The capsicum lends a subtle crunch and color, enhancing both the taste and appearance of the dish.
Next, add 1½ cups boiled Arborio or basmati rice, followed by 1¼ cups milk, 3 tbsp fresh cream, ¼ cup grated processed cheese, salt, and freshly ground black pepper (kalimirch). Mix well and cook for about 3–4 minutes, stirring occasionally. Use a potato masher to lightly mash the mixture — this step helps blend the flavors and gives the risotto its signature creamy and smooth texture. The combination of milk, cream, and cheese makes the dish irresistibly rich and indulgent.
Once the mixture is ready, transfer it into a greased baking dish, spread it evenly with a spoon, and sprinkle the remaining ½ cup of cheese over the top. Bake in a preheated oven at 200°C (400°F) for 10–15 minutes, or until the cheese on top melts and turns slightly golden. The baking process adds a delightful crust to the risotto, making every bite creamy inside and lightly crisp on the surface.
This baked risotto pairs wonderfully with garlic bread or a light salad, creating a complete, satisfying meal. It’s a versatile recipe that can be customized with more vegetables like mushrooms, carrots, or corn for added texture and nutrition. The dish is also perfect for children, as the creamy flavor and cheesy aroma make it comforting and appealing while still offering essential nutrients like calcium and protein.
Overall, Vegetable Risotto (Baked) is a wonderful blend of Italian flavor and Indian warmth. Using Arborio or basmati rice, this dish captures the essence of risotto while being simple to make at home. It’s an excellent choice for family dinners, celebrations, or potlucks, offering a delicious balance of taste, texture, and health. The melted cheese, creamy consistency, and aromatic seasoning make this risotto a true comfort food that brings joy to every table.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
8 Mins
Baking Time
15 Mins
Baking Temperature
200°C (400 ° F)
Sprouting Time
0
Total Time
33 Mins
Makes
3 servings
Ingredients
for Vegetable Risotto ( Baked )
1 1/2 cups boiled arborio rice or long grained rice (basmati)
2 tbsp butter
1/4 cup finely chopped onion
1/2 cup finely chopped capsicum
1 1/4 cups milk
3 tbsp fresh cream
3/4 cup grated processed cheese
salt and freshly ground black pepper (kalimirch) to taste
Method
for Vegetable Risotto ( Baked )
- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
- Add the capsicum and sauté on a medium flame for 1 to 2 minutes or till the capsicum becomes soft.
- Add the rice, milk, cream, salt, pepper and ¼ cup of cheese, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally using a potato masher.
- Pour the mixture in a baking dish and spread it evenly using a spoon and sprinkle the remaining 1/2 cup of cheese on top.
- Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes.
- Serve immediately.
Vegetable Risotto ( Baked ) | Indian style Vegetable Risotto using arborio rice or basmati rice | Video by Tarla Dalal
Vegetable Risotto ( Baked ) recipe with step by step photos
-
-
To make the Vegetable Risotto ( Baked ) | Indian style Vegetable Risotto using arborio rice or basmati rice | Heat the 2 tbsp butter in a broad non-stick pan, add the 1/4 cup finely chopped onion and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
![]()
-
Add the 1/2 cup finely chopped capsicum and sauté on a medium flame for 1 to 2 minutes or till the capsicum becomes soft.
![]()
-
Add the 1 1/2 cups boiled arborio rice or long grained rice (basmati), 1 1/4 cups milk, 3 tbsp fresh cream, salt and freshly ground black pepper (kalimirch) to taste and ¼ cup grated processed cheese.
![]()
-
Mix well and cook on a medium flame, while stirring occasionally using a potato masher.
![]()
-
Cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
![]()
-
Pour the mixture in a baking dish and spread it evenly using a spoon and sprinkle the remaining 1/2 cup of grated processed cheese on top.
![]()
-
Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes.
![]()
-
Serve Vegetable Risotto ( Baked ) | Indian style Vegetable Risotto using arborio rice or basmati rice | immediately.
![]()
-
Nutrient values (Abbrv)per plate
| Energy | 487 cal |
| Protein | 13.2 g |
| Carbohydrates | 54.9 g |
| Fiber | 0.6 g |
| Fat | 22 g |
| Cholesterol | 53.3 mg |
| Sodium | 341.4 mg |
Click here to view Calories for Vegetable Risotto ( Baked )
The Nutrient info is complete
Aroma-Sandhya Shenoy
June 24, 2021, 10:50 p.m.
Believe me i was a bit hesitant to try this , was not doubtful about Tarla Dalal's recipe but was not too sure whether it would get the same touch,look and obvious the taste... But it was amazing.After we had it my husband and i thought we should have clicked a snapshot and posted it for Queen of the Kitchen -Tarla Dalal...Thanks.. A MUST TRY RECIPE... SANDHYA SHENOY-MUMBAI
Foodie #617688
July 17, 2020, 4:57 p.m.
I tried this recipe for my parent''s anniversary, it turned out beautiful, even my grandmother who hardly eats except her comfort zone loved it....must try recipe...!!!
Mini_Manjit Kaur
May 27, 2020, 4:37 p.m.
simple and nice .would definitely try and post the outcome.
Jessica Sinha
May 11, 2020, 8:41 p.m.
At what point are you adding the salt and pepper?
Moneesha
April 16, 2020, 1:27 a.m.
Very easy recipe ... turned out great!! I added baby corn and olives too along with bell peppers
Tarla Dalal
April 16, 2020, 1:27 a.m.
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Dhatri Shah
Nov. 10, 2016, 3:44 p.m.
Yes , I tried risotto receipe & it was so delicious. Thank you late shree tarlaji. I tried this with sweet corn instead of vegetables & my son liked it more.
Foodie #622781
Aug. 31, 2016, 12:11 p.m.
This is an excellent recipie. Must try
Tarla Dalal
Aug. 31, 2016, 12:11 p.m.
Hi Foodie , we are delighted you loved the Baked Vegetable Risotto recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
sumit
Sept. 29, 2015, 11:34 a.m.
??????? ???? ?? ???? ?? ??? ?? ??????? ???????? ?????? (??? ???? ???) ???? ?????? ??
-4164.webp)
