Two Tomato Oven-Baked Risotto

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gluten free tomato risotto
Prep time: 10 mins
Cook time: 1 hr 0 min
Calories: 395

Rice and beans is a popular vegan go-to dish—and for good reason. It delivers complete protein and has infinite flavor possibilities. It’s also filling, inexpensive and delicious.

This elevated take on rice and beans has all the appeal and creamy texture of traditional risotto but it can be made with much less effort.

This oven-baked risotto is made in your oven. It’s much easier than the traditional method of stirring the rice on your stovetop.

Help! I’m Dining Out with My GF Vegan!

With a little extra effort, everyone can enjoy a meal out together. As restaurants become more knowledgeable and accommodating of gluten-free diets, they’re learning it makes good business sense to offer options for gluten-free plant-based diners, too. Before trying a new restaurant, call ahead to make sure there are acceptable options. Then double-check with your server when ordering. Most restaurants are happy to swap olive oil for butter and to leave off the cheese, if asked.

Contributor Kim Lutz is a recipe developer and author of several popular cookbooks, including Welcoming Kitchen (Sterling), Super Seeds (Sterling) and Ancient Grains (Sterling).

Yields 2 servings

Ingredients

  • 1 tablespoon olive oil
  • 1-2 garlic cloves, minced
  • 1/2 cup uncooked arborio rice
  • 2 cups gluten-free vegetable broth
  • 1/2 cup cannellini beans, drained and rinsed
  • 1/4 cup sliced sundried tomatoes
  • 6 cherry tomatoes, quartered
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1/4 cup thinly sliced fresh basil leaves

Directions

1Preheat oven to 350°F.

2In an oven-safe saucepan or stockpot, heat olive oil over medium heat.

3Add garlic and sauté until fragrant, about 30 seconds. Then add rice. Stir to coat rice in oil.

4Add vegetable broth, cannellini beans, sundried tomatoes, cherry tomatoes, salt, pepper and thyme. Stir to combine, cover and place in preheated oven to bake 1 hour.

5Remove the pan from the oven and stir the rice. If the liquid is completely absorbed into the risotto, the dish is finished. If not, return to oven to bake, uncovered, 15 more minutes.

6Remove from oven and stir rice. Let sit 5 minutes. Then add basil, stirring to combine.

1 serving contains 395 calories, 8g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 796mg sodium, 72g carbohydrates, 9g fiber, 11g sugars, 11g protein.