Oven-baked pumpkin and porcini risotto
1 cup(s), porcini variety (30g)
2 whole, finely chopped
2 clove(s), finely chopped
1¼ cup(s), (250g)
700 g, peeled, cut into 1cm pieces
1 tbs, leaves, finely chopped
2 tsp, leaves
Vegetable stock cube
2 individual, to make 2½ cups (625ml) stock
Grated parmesan cheese
½ cup(s), (40g), finely grated
1 x 3 second spray(s)
- Preheat oven to 180°C. Place dried mushrooms in a small heatproof bowl and pour over 1 cup (250ml) boiling water. Cover and soak for 20 minutes. Drain, reserving the liquid. Roughly chop mushrooms.
- Lightly spray a 1.5L (6-cup capacity) flameproof casserole dish with oil and heat over medium heat. Cook eschalots and garlic, stirring, for 3-4 minutes until softened slightly. Add rice and cook, stirring, for a further 1 minute. Stir in pumpkin, mushrooms, mushroom soaking liquid and herbs. Season with salt and pepper.
- Stir in stock. Cover with lid and transfer to oven. Bake for 25-30 minutes, until rice is tender. Remove from oven, stir in 30g parmesan, then bake for a further 5 minutes.
- Serve sprinkled with remaining parmesan.