Oven baked risotto

Current rating: 3.7 (3 ratings)
Serves 4
Prep 10
Cook 30
This is an awesome meat-free meal which will quickly become a firm family favourite. This sauce is very versatile and is proper comfort food, full of fibre and protein. Serve over pasta, oven baked potatoes, in a vegetarian shepherds pie or simply over toast.

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  • 2 tablespoons olive oil
  • 1 brown onion, diced
  • 2 garlic cloves, crushed
  • 1 ¾ cups arborio rice
  • 100g dehydrated peas
  • 1L Sanitarium So Good Oat No Added Sugar Milk
  • 20g salt reduced vegetable stock cubes, crushed
  • 500g pumpkin, peeled, deseeded, cubed

 

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  1. Heat 1 tablespoon of oil in a heavy-based oven-proof saucepan. Add onion and garlic and sauté until soft and translucent.
  2. Add rice, peas, milk and stock cubes. Stir though and bring to a boil.
  3. Meanwhile, brush pumpkin with oil and transfer to a lined baking tray.
  4. Place pumpkin in a hot oven, 200°C on top shelf. Cover risotto dish with lid and transfer to the same oven. Bake for 30 minutes. 
  5. Remove from oven. Stir pumpkin through risotto and serve. 

Tips

  • Serving suggestion: garnish with lemon zest.
  • Instead of pumpkin try adding kumara or any tinned veggies.

Tips

  • Serving suggestion: garnish with lemon zest.
  • Instead of pumpkin try adding kumara or any tinned veggies.

Nutrition Information