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Risotto and Veggies

May 19, 2010

Being around all of the incredible food my mom makes, I was inspired try out a recipe I found: baked risotto with tossed green vegetables. Thank you food gawker for this recipe.

I am no food photographer but this is the finished product.

Here’s the recipe.

Preparation Time: 45 mins
Serves 4

Baked Risotto
1 cup arborio ride
2 ½ cups homemade or good quality vegetable broth
Juice of 1 orange


Tossed Green Veggies
70g (2.5 oz) almonds, roughly chopped
1/3 cup vegetable stock
Juice of 1 orange
1 tsp Dijon mustard
250g (9 oz) green beans, topped & tailed
1 bunch asparagus, woody ends removed
1 tbs olive oil
zest of 1 orange
1 bunch spinach, roughly chopped

Pre-heat oven to 355°F

Combine the Arborio rice, vegetable broth and orange juice in a baking dish. Cover dish with foil and bake in the pre-heated oven for 40-45 minutes until nearly all of the liquid is absorbed.

Prepare the green veggies just before serving so within the last 10 minutes of the baked risotto cooking time.

Whisk the vegetable broth, orange juice and Dijon mustard in a small bowl until smooth and set it aside.

Heat a good sized fry pan and add the almonds.  Dry roast them, tossing continually, while cooking over a medium heat for 1-2 minutes until just brown.

Add the beans and asparagus. Drizzle with olive oil and toss in the pan to coat with oil, then add the mixture of vegetable broth and mustard. Cook for 2-3 minutes.

Add the zest and spinach and cook for a further minute or until the spinach is just wilted.

Serve immediately with the warm baked risotto.

It looks much more appealing on the website.

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