Following on from my previous post listing this week's meal plan, Julie of Dreaming of Daisies requested the recipe for the extremely easy oven-baked risotto (very little to clean up!!!), so I'm hoping if she reads this again this morning it will be the inspiration for her dinner tonight.
Oven-baked Pumpkin, Broccoli & Pine Nut Risotto (makes 2-4 serves depending on plate size)
2 cups diced pumpkin
1 cup broccoli, chopped into small pieces
1 cup arborio rice
1 onion, finely chopped
2 1/2 cups chicken (or vegetable) stock
30g butter, chopped
2-3 tablespoons grated parmesan
2 tablespoons chopped parsley
1/2 cup pine nuts, toasted
salt & pepper to taste
Place pumpkin, rice, and onion into a large ovenproof dish. Stir in stock. Top with butter. Cover dish tightly with a lid or foil.
Bake in a moderate (180C) oven for 40 to 50 minutes, or until rice and pumpkin are tender. At this point add the broccoli so it remains intact. Stir in cheese, parsley, pine nuts and seasonings just before serving.
Variations - you can add 1 cup finely sliced mushrooms; 1 cup spinach; even bacon or salami - just put a little more stock in to compensate.
Yum.
ReplyDeleteThanks heaps, am definitely going to try that this week. Didn't quite read it in time for tonights dinner, but after all the cake we ate today we definitely didn't need a big meal!!!! Thanks so much for doing this and so quickly too, you are the best!!! J XX
ReplyDeleteOh you are good you are Kikimiss.
ReplyDeleteVery little clean-up ?
ReplyDeleteI'm there !
( sounds yum ! )