• 2 Serves
  • 15 min prep time
  • 20 min cooking
  • 317 Cal / serve


  • 1g Olive Oil Spray
  • 1 Onion (145g), finely chopped
  • 2 Cloves Garlic (6g), crushed
  • 150g Mushrooms, wiped & thinly sliced
  • 150g Pumpkin, grated
  • 1 Zucchini (101g), trimmed & grated
  • 115g Arborio Rice
  • 1 Cups Salt Reduced Vegetable Stock Liquid (250g)
  • 1/4 Cups Chives (10g), finely chopped
  • 1 Tablespoons Grated Parmesan (7g)


    1. Preheat oven to 180°C. Spray a large flameproof casserole dish with oil and heat over high heat. Cook onion, stirring, for 3-4 minutes or until softened. Add garlic and mushrooms and cook for 2-3 minutes or until mushrooms are golden. Add pumpkin and zucchini and cook stirring, for 1 minute more.
    2. Add rice and stir to combine. Add stock and 3/4 cup (180ml) water, bring to the boil, stirring occasionally. Cover and bake for 15 minutes, until rice has absorbed stock and is tender.
    3. Stir through 1 tablespoon of the chives. Cover and set aside for 2-3 minutes. Serve topped with parmesan and remaining chives.

    Mish Tips

    • The beauty of oven baked risotto is almost no stirring! Even better, any leftovers can be frozen in an airtight container.

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