Tired of fussing over the stove while trying in vain to create the perfect risotto? I certainly was. And to be honest, after several stove-top attempts, where I felt like my arm was going to fall off, I still found the results quite lackluster. But, I’ve got an easy solution and a recipe for baked curry risotto that is even weeknight worthy!

A few weeks ago I received a challenge from Cans Get You Cooking and Safeway / Albertsons to come up with a unique fast and simple weeknight meal that used at least two canned goods. Well I saw their two canned goods, raised them another two and made it a 100% pantry (or “cantry”!) optional recipe. I love a good challenge.

That picture includes everything in this baked curry risotto except the two optional ingredients (cayenne and lime) and salt and pepper. To make, I simply stir (okay, the recipe isn’t completely no stir, there are two very quick stirs, but that is it) the coconut milk (full fat – don’t skimp on this!), stock, rice, curry, salt, pepper, and those optional ingredients right in your pot (I use a Revolution 9-inch Round Dutch Oven – as seen in Williams-Sonoma – it’s non-stick, non-toxic and works like a dream for recipes like this) …

Cover, bake, and give it that second quick stir. There will be a little liquid left on the top once it is fully baked, but that’s a good thing. When you stir it in, you get a nice creamy rice result.

It’s a little hard to tell in these last two pictures how perfectly rich, creamy (yes, it is naturally dairy-free, too!) and al dente this baked curry risotto really is, as the liquid settled a bit while I was setting up to take these pictures. A delay that you shouldn’t have in your home, and nothing that another quick stir can’t resolve.

Time to dig into some baked curry risotto, don’t you think? I went with O Organics canned peas, Safeway Kitchens canned carrots and O Organics canned chickpeas as my add-ins, but feel free to adapt to your mood and your “cantry“!

Special Diet Notes: Baked Curry Risotto

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, optionally vegan / plant-based and optionally vegetarian.



Vegan Baked Curry Risotto (One Pot, No Stir, Creamy!) Print Prep time 5 mins Cook time 30 mins Total time 35 mins This creamy, unbelievably easy baked curry risotto was my delicious response to the Cans Get You Cooking challenge. You'll be surprised how perfect the results are! Author: Alisa Fleming Serves: 3 to 4 servings Ingredients 1½ cups full-fat canned coconut milk

1 cup vegetable stock

1 cup Arborio rice

2 to 3 teaspoons curry powder, to taste

½ tablespoon lime juice (optional)

½ teaspoon salt, or to taste

¼ teaspoon black pepper

Pinch cayenne pepper (optional)

1 cup canned chickpeas, cubed tempeh, or pre-cooked chopped chicken

¾ cup drained canned sliced carrots

½ cup drained canned peas Instructions Preheat your oven to 350ºF and grease a large Dutch oven or line a 9x13-inch baking dish with aluminum foil. Combine the coconut milk, stock, rice, lime juice, curry powder (2 teaspoons for quite mild, 3 teaspoons for potent; we like 2½), ½ teaspoon salt, black pepper, and cayenne pepper, if using, in the prepared pot or baking dish. Cover the pot with the lid or the lined baking dish tightly with a second sheet of aluminum foil. Bake for 30 minutes, or until creamy and tender, but still al dente. You will still see some liquid on the surface. Add the chickpeas or chicken, carrots and peas. Taste test, and adjust seasonings, if desired. 3.3.3077

Pin It!



This is a sponsored conversation written by me on behalf of Albertsons & Safeway. The opinions and text are all mine.