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Oven Baked Risotto

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Ingredients
  

  • 2 tablespoons of olive oil
  • 1 small onion chopped
  • 2 cloves of garlic crushed
  • 1 1/2 cups of arborio rice
  • 4 cups of water with 1 heaping tablespoon of Better than Bouillon no chicken base stirred in
  • 1.5 teaspoon salt
  • couple turns of fresh ground pepper
  • 2 tablespoon of vegan margarine
  • 1/2 cup of nutritional yeast
  • bunch of chopped fresh spinach or parsley or herb of your choice

Instructions
 

  • Preheat your oven to 425 degrees
  • In a dutch oven or oven proof pan, heat oil over medium high heat.
  • Add the onions and cook until translucent.
  • Add crushed garlic and rice, stirring to coat all the grains in oil.
  • Stir in your liquid, salt and pepper and bring to a boil.
  • Cover, transfer to oven and bake for 25 minutes.
  • Remove from oven, over low heat, stir in about a 1/2 cup of water, chopped spinach, vegan margarine.
  • If the consistency of the risotto is not as creamy as you would like, add a bit more water.
  • Serve hot & immediately.