Baked risotto with vegetables

I love risotto but it takes a lot of stirring. This one is done partly in the oven which means you don’t have to stand there stirring in the liquid bit by bit.

I used a pan and a glass casserole dish to make this because I don’t have a hob-proof casserole dish. If you do have one, you won’t need the pan.

Serves: 4


  • 1 tsp olive oil
  • 15g vegan margarine (I used Flora Buttery)
  • 250g risotto rice
  • 130g onion – 1 large – finely chopped
  • 290g courgette – 1 medium – diced, about 1cm chunks
  • 3 cloves of garlic – finely chopped/pressed
  • 120g bag of mixed leaves (I used spinach, watercress and rocket)
  • 800ml vegetable stock
  • 30ml white wine vinegar
  • Half a handful of fresh basil, rough chopped
  • 1 tbsp nutritional yeast
  • 1 tsp salt
  • 1 tsp ground black pepper


  • Heat the oil and margarine in a pan, when it has melted add the onion and cook on a very low heat until it is translucent.
  • Whilst the onions are cooking, preheat the oven to 130°C fan (150°C/300°F/Gas mark 2).
  • Add the garlic and leaves. Continue to cook, stirring quite often until the leaves have wilted down. About 5 minutes.
  • Add the courgette, rice salt and pepper. Mix well to combine.
  • Pour in the white wine vinegar and the stock. Turn the heat up and bring to the boil.
  • Put the mixture into a casserole dish and pop in the oven, without a lid, for 25 minutes. After this time stir it and then return to the oven for another 25 minutes.
  • Remove from the oven, stir in the chopped basil and nutritional yeast then serve.

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