Ingredients
- 1 1/2 cups Arborio rice
- 4 cups prepared vegetable broth, two 15-ounce cans reduced-sodium vegetable broth, or two vegetable bouillon cubes dissolved in 4 cups hot water
- 2 cloves garlic, very finely minced
Preparation
Preheat the oven to 375 degrees.
Combine the rice with the stock, one additional cup of water, and the garlic in a two-quart casserole dish. Cover and bake for 1 hour, stirring every 15 minutes. At the third stirring, stir in one more cup of water. When done, the rice should have a tender and creamy texture.
Let the risotto stand for 5 minutes before serving.
