Creamy Lemon Dill Baked Risotto
17 ingredients · 9 steps · from Pick Up Limes
Ingredients
- Chopped Tomatoes
- Chopped Leek
- Chopped Onion
- Amount not specified Minced garlic
- 1.5 cups Short grain rice (risotto type)
- 1.5 cups Cooked buttery cannellini beans
- 3/4 cup Nutritional yeast flakes
- Amount not specified Bay leaves
- Generous glug Olive oil
- Amount not specified Dried chili flakes
- Amount not specified Dry dill (optional)
- A couple of Brion cubes
- 3 cups Boiling water
- Generous amount Fresh dill
- Amount not specified Olive oil (for dressing)
- Amount not specified Lemon juice
- A little bit Salt and pepper
Steps
- Chop tomatoes, leek, and onion and transfer them to a baking dish.
- Add minced garlic, short grain rice, cooked buttery cannellini beans, nutritional yeast flakes, bay leaves, olive oil, dried chili flakes, and optional dry dill to the baking dish.
- Dissolve a couple of Brion cubes in three cups of boiling water (or use vegetable stock) and pour it over the ingredients.
- Give everything a toss.
- Cover the dish with foil and bake at 390°F (200°C) for about an hour, or until the rice is al dente.
- While the risotto bakes, chop fresh dill and add it to a bowl along with olive oil, lemon juice, salt, and pepper to make the dressing.
- Once the dish is out of the oven, pick out the bay leaves.
- Pour the lemon-dill dressing over the risotto and gently stir everything together.
- Sprinkle generously with roasted pine nuts and serve.
Recipe extracted by Foodle from “3 weeknight DINNER ideas (plant-based!)💡” by Pick Up Limes. Quantities follow the video and may be approximate — watch the original for technique.