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- 450g The Co-operative fresh pumpkin, deseeded and diced
- 2 garlic cloves, crushed
- 1 large red onion (approx 210g), roughly chopped
- 2 tsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme sprigs
- spray oil
- black pepper
- 225g The Co-operative Italian risotto rice
- 200g chestnut mushrooms, quartered
- 1.2 litres hot stock (made from 2 low-salt vegetable stock cubes)
- 1 tbsp grated Parmesan cheese
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1. Preheat the oven to 200°C/Gas 6. Put the pumpkin, garlic, onion
and thyme into
a 2-litre roasting tin or ovenproof dish. Spray with oil,
season with black pepper and roast for 15 mins. Turn the oven down
to 180°C/Gas 4.
2. Stir in the rice and mushrooms. Add the hot stock until well combined and return to the oven for 30 mins.
3. Remove from the oven, check the seasoning, and return to the oven for 10-15 mins until all the stock has been absorbed. Scatter with Parmesan cheese and serve.
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