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Baked Risotto With Rosemary And Saffron

serves 4

The texture of this risotto isn't as creamy as the stove-top version, but delightful in its own way, more like a pilaf.

Read more about this recipe at VeganYumYum.


2 tablespoons olive oil
1 small onion, minced
1 cup Arborio rice
1/8 teaspoon saffron threads, crushed
1/2 cup dry white wine
2 cups vegetable stock
1 tablespoons fresh rosemary, coarsely chopped, plus more for garnish
1 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon margarine, cut into small pieces


prep: 20 minutes
total: 40 minutes


medium oven-proof saucepan (with lid)


1. Preheat oven to 450F.

2. In a medium oven-proof saucepan, heat oil over medium heat. Add onion; cook, stirring until golden brown. Add rice, and stir until grains are shiny and well-coated with oil, about 2 minutes more. Add saffron and wine, and continue cooking and stirring until liquid is absorbed, 3 to 5 minutes.

3. Add stock, rosemary, salt and pepper. Cover saucepan; transfer to oven. Bake until all of the stock is absorbed and rice is tender, about 25 minutes.

4. Remove the cover from saucepan. Dot the top of the rice with margarine, arrange sage over the rice, and bake until margarine is melted, about 5 minutes more. Serve immediately.

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