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Cheesy Smoked Gouda, Broccoli and Tomato Risotto Bake

Another classic vegetarian, gluten-free recipe from my previous website The Adirondack Chick, for today’s Meatlees Monday post.

Yum, yum, yum! This gluten-free, vegetarian dish is filled with cheesy goodness and is a really good “comfort” food. I made it for Easter and it got devoured.

If smoked gouda isn’t your thing, use cheddar instead. You can make this ahead of time and then just reheat it at 350 degrees in the oven when you are ready to cook it.

Note, there isn’t any added salt in this, but adding some to your individual serving will help bring out the flavors.

Cheese_risotto_bake

Cheesy Smoked Gouda, Broccoli and Tomato Risotto Bake

by Michelle Maskaly

4 cups fresh broccoli florets, steamed
2 large tomatoes, chopped
2 cloves garlic, chopped
1 small onion, chopped
2 cups aborio rice
2 cups white wine
5 cups vegetable broth
2 tablespoons olive oil
3 cups shredded smoked gouda

Preheat the oven to 350 degrees.

In a large pot, heat the olive oil, and then add the garlic and onions. Saute about a minute. Add in the rice, and stir until it’s coated with oil and the onions and garlic.

Add in the wine, and mix on medium to high heat until it is mostly absorbed. Add the vegetable broth to the rice one or two ladles at a time, making sure you’re continuously stirring the rice and broth mixture. When the rice absorbs the broth add another ladle of it. Continue until the rice is plump and soft, and the mixture has a creamy consistency.

Pour in the remaining vegetable broth and mix until creamy, but not absorbed. {There should be about a cup of vegetable broth left. If there isn’t, add it, because as the rice cooks in the oven it will need to absorb more liquid. The risotto should be “soupy”}

In a 1 1/2 quart casserole dish, add the steamed broccoli, tomatoes and 1 cup cheese.

Then, pour in the risotto and stir. Add another cup of the cheese and mix well.

cheesey_risotto_3

Cover with aluminum foil, and bake for 30 minutes.

Remove from oven, gently stir and top with the remaining 1 cup of cheese. Bake uncovered for about 5 minutes, or until the cheese is mostly melted.

Let sit for about 10 minutes, or until the cheese is set. The longer it sits, the cheese will soak into the bake and form a pretty golden top.

Enjoy!

Note: I haven’t made this with vegan cheese, but I’m sure you substitute the smokes gouda with a well melting vegan cheddar.

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