Oven-baked pumpkin & porcini risotto
1 hr 5 min
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.
Dried Porcini Mushrooms
Calorie controlled cooking spray
2 medium, eschalion, chopped
2 clove(s), finely chopped
Arborio rice, dry
700 g, peeled and cut into 1cm pieces
1½ teaspoon(s), finely chopped
1 teaspoon(s), leaves
Vegetable stock cube(s)
2 cube(s), 900ml
Vegetarian Parmesan Style Hard Cheese
40 g, finely grated
- 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.
- 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.
- 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.
- Serve the risotto with the remaining cheese scattered over the top.
If you can’t find pumpkin, or when it isn’t in season, use butternut squash instead. The SmartPoints will remain the same.