Oven-baked pumpkin and porcini risotto
9
Points®
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Moderate
A simple, no-stir risotto is exactly what’s needed on a busy weeknight. Sit back and relax whilst the oven does your cooking for you.
Ingredients
Dried mushrooms
1 cup(s), porcini variety (30g)
Eschalot(s)
2 whole, finely chopped
Garlic
2 clove(s), finely chopped
Arborio rice
1¼ cup(s), (250g)
Butternut pumpkin
700 g, peeled, cut into 1cm pieces
Fresh sage
1 tbs, leaves, finely chopped
Fresh thyme
2 tsp, leaves
Vegetable stock cube
2 individual, to make 2½ cups (625ml) stock
Grated parmesan cheese
½ cup(s), (40g), finely grated
Oil spray
1 x 3 second spray(s)