Simple Risotto in a Glass

Ingredients

• 300 g risotto rice (e.g., Arborio)
• 40 g dried zucchini
• 25 g dried mixed mushrooms
• 2 dried tomatoes
• 0.5 dried chili pepper
• 1 tbsp seasoned broth
• 1 tbsp dried parsley
• 1 tsp salt
• 0.5 tsp ground pepper
• 0.5 tsp garlic granules
• 1 tbsp dried onions
• 150 ml dry white wine
• 25 g butter
• 50 g grated Parmesan

Instructions

1. 1.

   Mix the rice with zucchini slices and mushrooms in a bowl. Chop the tomatoes small and crumble the chili. Add broth, parsley, salt, pepper, garlic, and onions. Mix well and divide evenly among four glasses. Seal each glass and tie with kitchen twine if desired.

2. 2.

   Preheat the oven to 180°C (350°F) fan‑forced. Boil about 450 ml water and stir in the white wine. Open the glasses and pour the liquid over the rice. Place lids on, set glasses in a roasting tray, and pour hot water until the glasses are three‑quarters submerged. Bake for 25–30 minutes. Remove from oven and optionally finish with extra butter and freshly grated Parmesan.