Ingredients
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200 g risotto rice (I used canaroli)
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2 sprigs fresh rosemary, minced (or 1 ts dried)
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1/4 teaspoon fresh ground black pepper
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1 pinch allspice
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400 ml vegetable broth, warm (can use chicken as well)
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100 ml apple juice (or use white wine)
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2 tablespoons olive oil
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200 g vegetables, chopped (of your choice, see note above)
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50 g parmesan cheese, grated
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aluminum foil, for covering pan
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2 onions, diced
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1 garlic clove, minced
Instructions
- In an oven-proof, greased (or non-stick) casserole dish combine rice, rosemary, allspice and pepper. Pour over applejuice and warm broth.
- Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
- Meanwhile heat oil in a skillet and sautee onion and garlic clove until lightly browned. Add vegetables of your choice and sautee until nearly done. Set aside.
- After the rice has baked for 25 minutes, remove from the oven, uncover and add vegetables. Sprinkle with cheese and bake (uncovered) for another 10 minutes.
- Enjoy!