Oven-baked pumpkin & porcini risotto
10
Points®
Total time: 1 hr 5 min • Prep: 10 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
A simple, no-stir risotto that’s exactly what’s needed on nights when you want to burrow beneath a blanket on the sofa with a warming bowl of something satisfying.
Ingredients
Dried porcini mushrooms
30 g
Calorie controlled cooking spray
4 spray(s)
Shallots
2 medium, eschalion, chopped
Garlic
2 clove(s), finely chopped
Arborio rice, dry
250 g
Pumpkin
700 g, peeled and cut into 1cm pieces
Sage, fresh
1½ teaspoon(s), finely chopped
Thyme, Fresh
1 teaspoon(s), leaves
Vegetable stock cube
2 cube(s), 900ml
Vegetarian parmesan style hard cheese
40 g, finely grated
Instructions
1
Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the dried mushrooms into a small heatproof bowl and pour over 250ml boiling water from the kettle. Cover the bowl with a plate and leave to soak for 20 minutes. Drain, reserving the liquid, and roughly chop.
2
Mist a 1.5 litre flameproof casserole or deep ovenproof frying pan with cooking spray and fry the shallots and garlic over a medium heat for 5-6 minutes until starting to soften. Stir in the rice and cook for another 2 minutes. Stir in the pumpkin and rehydrated mushrooms, along with the mushroom soaking liquid and herbs, then cook for another 1 minute.
3
Season well and pour in the vegetable stock. Stir until well combined, then transfer the casserole to the oven to bake for 35 minutes. Stir in 30g of the cheese and bake for another 5 minutes.
4
Serve the risotto with the remaining cheese scattered over the top.
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