October
29
Oven baked mushroom risotto
2 cups diced mushroom
1 cup arborio rice
2 1/2 cups chicken (or vegetable) stock
30g butter, chopped
3 tablespoons grated parmesan
1. Place pumpkin, rice, and onion into a large oven proof dish. Stir in stock. Top with butter. Cover dish tightly with a lid or foil.
2. Bake in a moderate (180 degrees celcius) oven for 30 to 40 minutes, or until rice is tender.
3. Stir in cheese before serving. You can also add stuff like cooked chicken, peas and corn at the end – yum!
Serves 4 (or 2 if you’re really hungry or not serving it with anything else)
peky •