Baked Risotto

Serves 4

Time 35 minutes

Ingredients

1½ cups arborio rice

2 tsp vegetable stock powder

1 onion, finely diced

2 tbsp extra virgin olive oil 

2 garlic cloves, minced

½ cup parmesan cheese

2 cups frozen peas, thawed and drained

6 mushrooms, sliced

1 tsp lemon zest (optional)

1 cup flat leaf parsley, chopped

Salt and pepper, to season

Method

Preheat the oven to 180°C.

Mix the stock powder with 4 cups of hot water in a pot. Bring the stock just to a boil.

In a baking dish add rice, stock, olive oil, garlic, mushrooms, onion, stir to combine.

Ensure this is covered with either a lid or foil then bake for 30 to 35 minutes – the rice should be just cooked at this point, there will still be some liquid at this stage, do not panic!

Remove from the oven, and stir through the parmesan cheese, peas, and parsley.

Stir so that the rice gets broken up and the gooey texture starts to develop – if it thickens too much you can add a tablespoon of boiling water if needed.

Serve stat!