One-Pot Mediterranean Vegetable Baked Rice

Preheat your oven to 195°C and heat the olive oil in a large, oven-safe casserole dish over medium heat.

💡 Tip: Ensure your casserole dish is heavy-bottomed to prevent rice from sticking.

Sauté the chopped vegetables until they begin to soften and pick up a light golden color.

💡 Tip: If using frozen vegetables, be sure to drain any excess ice crystals before adding them to the pan.

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.

💡 Tip: Toast the rice for 1-2 minutes until the edges appear translucent.

Pour in the vegetable stock, season with salt and pepper, cover with a tight-fitting lid, and bake for 40 minutes.

💡 Tip: Do not stir the rice while it is in the oven; the steam will cook it perfectly.

Remove from the oven, stir in the butter and Parmesan until creamy, then fold in the lemon juice, zest, and half the fresh herbs.

💡 Tip: The residual heat will emulsify the butter and cheese into a luxurious sauce.

Top with crumbled feta and the remaining herbs before serving warm from the dish.

💡 Tip: Let the dish rest covered for 3 minutes before serving to allow the flavors to meld.