Part 3/9:
The first featured recipe is a baked dish inspired by the creaminess of risotto. It begins with chopping vegetables like tomatoes, leeks, and onions, which are then transferred into a baking dish. The dish includes short grain rice (perfect for risotto), buttery cannellini beans, nutritional yeast flakes for a cheesy flavor, bay leaves, olive oil, chili flakes, and optional dried dill.
To amplify the flavor, a broth is prepared by dissolving vegetable bouillon cubes in boiling water and pouring it over the ingredients. Covering the dish with foil, it’s baked at 390°F (200°C) for about an hour, until the rice reaches a perfect al dente texture.