Delicious comfort food. No need to stand over the risotto pot, stirring, stirring, stirring...
FROM: Nicola Smith
INGREDIENTS:
1 cup aborio rice
2 1/2 cups HOT chicken/vegetable stock
60g butter
350g peeled and diced pumpkin
2 rashers bacon, chopped
1/2 cups greated parmesan cheese
optional: peas, left over chicken/sausages, chopped parsley, salt, pepper
METHOD:
Preheat the oven to 190 degrees.
Place rice, hot stock, butter, pumpkin and bacon in an oven proof dish, stir and cover.
Bake for 40-50 mins or until the rice and pumpkin are soft.
Stir through Parmesan, parsley, peas etc.
Serve.
TIPS:
Ensure the oven and stock are hot or cooking time will be a lot longer.
You can add any left over veges or cooked meat etc.
This is a light but filling meal! I like it when you get the bacon nice and crispy!!!!
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