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Pumpkin and Fennel Baked Risotto
By Andy | March 10, 2009
Pumpkin and Fennel Baked Risotto
Serves 4
Prep time : 10 minutes
Cooking time : 40 minutes
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Ingredients
2 cups arborio rice.
850g butternut pumpkin, peeled, deseeded and cut into 2cm pieces.
1 large or 2 baby fennel bulbs, trimmed, sliced thinly.
1 onion, chopped.
2 cloves garlic, crushed.
75g unsalted butter, chopped roughly.
5 cups chicken or vegetable stock. Try this easy to make chicken stock recipe.
1 cup white wine.
1/4 cup parmesan, grated.
Salt and cracked black pepper.
2 tablespoons parsley, chopped.
Shaved parmesan, to serve.
Method
Preheat oven 170°C.
Place the rice, pumpkin, fennel, onion, garlic, butter, stock and wine in a large ovenproof dish.
Cover and place in the oven.
Bake for 35 minutes.
Remove from the oven and stir for 3-4 minutes until rice mixture has thickened.
Add the parmesan, salt, pepper and parsley and stir for 1-2 minutes or until well mixed.
Serving
Top with shaved parmesan.
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Topics: Vegetarian | No Comments »
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