I have cracked the code to perfectly cooked risotto rice that makes a perfectly creamy and not stodgy risotto. I cook this risotto in my dutch oven in the oven rather than stirring it on the stove top. It is by no means a traditional method and I’m sure it raises many eyebrows but it really works. This method allows the rice to be perfectly cooked al dente rather than having a slightly hard core and mushy exterior. The risotto also cooks in a shorter time which I know many will be happy about. I wish I could say I came up with this idea myself but simply tried it after seeing it pop up online for a while and I’m so happy I did.

The risotto is not just any risotto either because it is beautifully green and that is achieved by stirring pesto through it once it comes out of the oven. I make my own mixed herb pesto which you’ll also find the recipe for here but you could use store bought pesto for a short cut. I wholeheartedly recommend trying my pesto recipe though, whether for this risotto or for another purpose, because it is a luscious combination of herbaciousness, nuttiness and zing. Either way enjoy this green risotto all through the year for a comforting hug in a bowl that still tastes light and fresh.

This recipe is part of my valentine’s three course menu, which I shared on YouTube, alongside this beetroot tarte tatin for a starter and these fudgie brownies for dessert.

Malin x

Green Oven-Baked Risotto

Serves 4


1 tbsp olive oil

1 tbsp vegan butter

1 white onion

1 cup risotto rice, such as carnaroli or arborio

0,5 cup white wine

2 cups water + 1 tbsp vegetable stock powder (or sub 1 stock cube)

2 tbsp nutritional yeast

1 cup frozen peas, defrosted

Salt, to taste

Mixed herb pesto:

1 large garlic clove

2 cups fresh herbs (I use coriander, parsley and basil)

O,3 cup toasted pine nuts

0,25 cup nutritional yeast

0,5 lemon, zest and juice

Scant 0,5 cup olive oil

Salt and black pepper, to taste

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