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One-Pot Mediterranean Vegetable Baked Rice
One-Pot Mediterranean Vegetable Baked Rice
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15m
Prep
45m
Cook
4
Servings
906
Views
by Yumzy
Enjoy the deep, comforting flavors of a classic risotto without the constant stirring. This vibrant, oven-baked rice dish features tender seasonal vegetables, salty feta, and a bright citrus finish for an effortless dinner.
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Ingredients
- ✓225 g Arborio rice
- ✓450 g Mediterranean vegetable medley (chopped)
- ✓700 ml Vegetable stock
- ✓60 ml Dry white wine
- ✓100 g Feta cheese, crumbled
- ✓25 g Grated Parmesan
- ✓15 g Unsalted butter
- ✓1 whole Fresh lemon (zest and juice)
- ✓30 g Mixed fresh herbs (basil, parsley, oregano)
- ✓15 ml Olive oil
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Instructions
1
Preheat your oven to 195 °C and heat the olive oil in a large, oven-safe casserole dish over medium heat.
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Tip:Ensure your casserole dish is heavy-bottomed to prevent rice from sticking.
2
Sauté the chopped vegetables until they begin to soften and pick up a light golden color.
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Tip:If using frozen vegetables, be sure to drain any excess ice crystals before adding them to the pan.
3
Deglaze the pan with white wine, scraping up any browned bits from the bottom, then stir in the rice to coat it in the juices.
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Tip:Toast the rice for 1-2 minutes until the edges appear translucent.
4
Pour in the vegetable stock, season with salt and pepper, cover with a tight-fitting lid, and bake for 40 minutes.
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Tip:Do not stir the rice while it is in the oven; the steam will cook it perfectly.
5
Remove from the oven, stir in the butter and Parmesan until creamy, then fold in the lemon juice, zest, and half the fresh herbs.
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Tip:The residual heat will emulsify the butter and cheese into a luxurious sauce.
6
Top with crumbled feta and the remaining herbs before serving warm from the dish.
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Tip:Let the dish rest covered for 3 minutes before serving to allow the flavors to meld.
mediterranean vegetable 11146
baked rice
one-pot
vegetarian
easy dinner
Yumzy Culinary Collection
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