Sunday, 7 October 2007

Baked Pumpkin Risotto

After a whole day of working outside - more weeding, feeding and mulching, etc. - the last thing you want to do is to cook something elaborate.

Baked risotto is always great for these occasions. Chop leek and celery (which you harvested earlier on in the vegie garden) and sweat in a little oil. Put aroborio rice in a oven-proof dish, add vegetable stock (which is always handy to have in the freezer), cubed pumpkins and the leeks. Stir. Cover with alu foil and put in oven. 30-35 minutes later, add peas if you like, cover and put back for another 10 minutes. Add parmesan, salt & pepper and herbs of your choice, stir, put on table. Enjoy!
Feta cheese would be nice crumbled on top, but we didn't have any. It was still very nice.While I was taking a picture of the dish (we had to wait a little before starting on it as it had to cool down a bit first) the Flower Gnome insisted I take a PROPER picture of the dish. Please find below the PROPER picture:
Much better!

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