Baked Risotto

1-1/2 c. Arborio rice

2 15-oz. cans vegetable stock

2 garlic cloves, very finely minced

About 1-1/2 c. steamed fresh vegetables (green peas, fresh corn kernels, or sliced wild mushrooms)

Grated Parmesan cheese for topping

Preheat oven to 375 degrees.

Combine the rice with the stock, 1 c. water, and the garlic in a 2-qt. casserole. Cover and bake for 1 hour, stirring every 15 minutes. At the third stirring, stir in 1 c. water. When done, the rice should be tender and creamy.

Stir in the vegetable and let risotto stand for 5 minutes before serving. Pass around the Parmesan cheese as a topping.

Serves 6.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 97.