Easy Baked Risotto with Orange and Vanilla Bean

jerryjamesstone's picture

Dec. 28, 2012

I think everyone should know the basics of making risotto. Yes, the dish has a bad rep. You know, that it's fussy, hard to make, stays out late and dated Paris Hilton. But really, risotto is anything but. Not only is it easy to prepare, but it is so hearty and versatile that every cook should know how to make it the traditional way.

That said, we are going to cheat. We are going to bake it. This is probably illegal in Italy and some parts of New York. That's okay, because this orange and vanilla bean risotto is delicious and worth a little hard time.


Arborio rice 1 Cup (16 tbs)
Coconut milk 1 1/2 Cup (24 tbs)
Milk 1 Cup (16 tbs)
Oranges 2 , juiced and zested
Vanilla bean 1
Sugar 1/4 Cup (4 tbs)
Honey 1/2 Cup (8 tbs)
Fresh cranberry 1/2 Cup (8 tbs)



1. Pre heat the oven to 425 degrees F.

2. In a Dutch oven or a casserole dish, add the rice, coconut milk, regular milk, orange juice and zest, sugar and vanilla bean. Mix everything together.

3. Bake in the oven covered for about 25 minutes.

4. Remove the risotto from the oven after 25 minutes.

For the Cranberry sauce

5. Meanwhile, in a small sauce pan, bring the honey to a boil over medium heat.

6. Once it comes to a boil, add the cranberries.Stir for a while until they start popping and remove from heat.


7. Serve the risotto with the cranberry sauce.Recipe Courtesy of: cookingstoned.tv

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1217Calories from Fat 425

 % Daily Value*

Total Fat 51 g78.5%

Saturated Fat 43 g215%

Trans Fat 0 g


Sodium 77 mg3.21%

Total Carbohydrates 197 g65.7%

Dietary Fiber 10 g40%

Sugars 120 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet