Cheesy oven-bakes vegetable risotto
28 November 2013 - 02:25
By Recipe courtesy of Fresh Living
Cheesy vegetable risotto
Ingredients
3 Tbsp (45ml) olive oil
1 onion, finely chopped
2-3 garlic cloves, crushed
3 Tbsp (45ml) thyme, chopped
1 cups (300ml) risotto rice
1 packet (400g) baby marrows, roughly chopped
1 cups (375ml) peas
4 cups (1 litre) vegetable or chicken stock, boiling
Salt and milled pepper
Grated parmesan
Method
Preheat oven to 170°C.
Heat oil in a large ovenproof casserole dish. Sauté onion, garlic and thyme until soft.
Add rice and fry for about 3-5 minutes.
Stir through baby marrows and peas and fry for a few more minutes. Add stock, season, cover and bake for 30-40 minutes or until cooked through.
Scatter with grated parmesan and serve.
Serves 4