Oven Baked Risotto with Mushrooms, Pumpkin & Zucchini This recipe is based on female weight loss (1200 calories). Join now to see a recipe tailored to you!
Oven Baked Risotto with Mushrooms, Pumpkin & Zucchini
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)
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.
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.
Stir through 1 tablespoon of the chives. Cover and set aside for 2-3 minutes. Serve topped with parmesan and remaining chives.
The beauty of oven baked risotto is almost no stirring! Even better, any leftovers can be frozen in an airtight container.