#bakedrisotto

This Baked Lemon Risotto with Couscous is a delightful and satisfying vegan and gluten-free dish. The lemony flavors combined with colorful vegetables and couscous create a comforting and zesty meal that's perfect for any occasion.

Ingredients: 1 cup couscous. 1 1/2 cups vegetable broth. 1 lemon, zested and juiced. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/2 cup diced zucchini. 1/2 cup diced tomatoes. 1/2 cup frozen peas. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. 1/2 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil. 1/4 cup nutritional yeast optional, for a cheesy flavor. Fresh parsley for garnish.

Instructions: Preheat your oven to 375F 190C. In a large ovenproof skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Stir in the diced bell pepper, zucchini, and garlic, and saut for another 3 minutes. Add the couscous to the skillet and stir to combine with the vegetables. Pour in the vegetable broth, lemon juice, lemon zest, dried thyme, dried basil, salt, and black pepper. Stir well. Bring the mixture to a simmer, then cover the skillet and transfer it to the preheated oven. Bake for 20-25 minutes or until the couscous is tender and has absorbed the liquid. Remove the skillet from the oven and stir in the diced tomatoes, frozen peas, and nutritional yeast if using. Cover the skillet again and let it sit for 5 minutes to allow the peas to thaw and the flavors to meld. Garnish with fresh parsley before serving. Serve hot and enjoy your vegan and gluten-free Baked Lemon Risotto with Couscous!

Prep Time: 15 minutes

Cook Time: 25 minutes

This baked chicken asparagus risotto is a tasty and comforting dish that is great for a cozy dinner. The oven-baked method makes the cooking process easier and makes sure the texture is creamy and satisfying.

Ingredients: 1 cup Arborio rice. 2 cups chicken broth. 1 cup diced cooked chicken breast. 1 cup chopped asparagus. 1/2 cup grated Parmesan cheese. 1/4 cup chopped onion. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Saut onion and garlic until translucent. Add Arborio rice and stir until lightly toasted, about 2 minutes. Transfer rice mixture to a baking dish. Stir in chicken broth, diced chicken, chopped asparagus, and half of the Parmesan cheese. Season with salt and pepper. Cover baking dish with foil and bake for 25-30 minutes, or until rice is cooked and liquid is absorbed. Remove from oven and sprinkle remaining Parmesan cheese on top. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Brown Rice Risotto with Mushrooms And Asparagus

Risottos have never really been my thing. All that butter and cream is just too rich for my system these days and I feel full uncomfortable and lethargic after eating it, however small the portion. If I were going out to dinner, risotto would never be something I would choose from the menu. I don’t like cooking it either. I find the whole process of making risotto tedious and time-consuming, so,…