Sweet Oven Baked Risotto Vegan
Indulge in the comforting sweetness of this Vegan Sweet Oven-Baked Risotto, a plant-based twist on classic creamy rice dishes. This recipe blends Arborio rice with luscious coconut milk and unsweetened almond milk for a rich, satisfying base. Infused with warm spices like cinnamon and nutmeg, a hint of vanilla, and the natural sweetness of maple syrup, each bite is a delight. Juicy raisins and vibrant orange zest add bursts of flavor, while optional toppings like chopped nuts and fresh fruit elevate this dessert-inspired risotto to new heights. With just 10 minutes of prep and no need for constant stirring, this easy oven-baked dish is perfect for cozy evenings or a creative brunch centerpiece. Transform your dessert game with this creamy, aromatic vegan risotto that’s as nutritious as it is delicious!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 cup Arborio rice
- 2 cups Unsweetened almond milk
- 1 cup Coconut milk
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 cup Raisins
- 1 teaspoon Orange zest
- 0.25 teaspoons Salt
- 0.25 cup Chopped nuts (e.g., almonds, walnuts; optional)
- Fresh fruit for topping (e.g., berries, sliced banana; optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe baking dish, combine the Arborio rice, unsweetened almond milk, coconut milk, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, raisins, orange zest, and salt. Stir well to evenly distribute the ingredients.
Cover the baking dish tightly with aluminum foil to retain moisture while baking.
Place the baking dish in the preheated oven and bake for 40 minutes.
At the 30-minute mark, carefully remove the dish from the oven, uncover, and stir the risotto to ensure even cooking.
Re-cover the dish with the foil and return it to the oven for the remaining 10 minutes, or until the rice is tender and creamy.
Once cooked, remove the baking dish from the oven and let the risotto sit for 5 minutes to thicken slightly.
Serve warm, topped with optional chopped nuts and fresh fruit for added texture and flavor.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 30.2 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 264 mg | 20% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 349 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
