A delicious risotto but without all the stirring! Just a bit of prep then let your oven do the rest, perfect for a weeknight!
If you want to make a non-veggie version add some cooked chicken or ham.
Serves 4 Approx 75p per person
Prep time 15 minutes Cooking time 45 minutes
250g risotto rice
700ml vegetable stock
2 leeks, sliced
200g mushrooms, sliced
2 cloves garlic, crushed
1 tbsp oil
salt & pepper
60g grated cheddar
Pre-heat the oven to 180 Fan/200C/Gas 6
Melt the butter in a large frying pan over medium heat & add the oil.
Cook the leeks & mushrooms for 2-3 minutes, when starting to soften add the garlic & cook for another 3-4 minutes until everything is nice & soft.
Add the rice to the pan & stir well to coat with the buttery juices & cook for about 1 minute.
Tip the rice & veg into a greased ovenproof dish & pour in the stock.
Season & stir then place into the oven for 45 minutes.
Remove from the oven.The rice should be cooked with just a little bite to it & all the liquid should be absorbed.
Stir in the cheese & serve.