members recipes

This risotto is very easy to make as it bakes in the oven. My vegetarian friends I have made this for say it is delicious. It is also good the next day when you heat up the leftovers. The above quantities serve 2, so adjust according to how many serves you require.

Ingredients
25g butter
1 garlic clove, crushed
1 small red onion, chopped
100g risotto rice
300ml vegetable stock
250ml white wine
1 tbsp chopped fresh rosemary
290g jar antipasto mixed peppers, drained
50g spinach
25g parmesan, grated

Method
1. Preheat oven to 180 degrees celcius. Put the butter and garlic into a 1 litre ovenproof dish and place in oven for 2 minutes until the butter has melted. Add the onion and toss to coat in the butter, then return to the oven for another 4 minutes to soften.
2. Add rice, rosemary, stock and wine and return to the oven for 30 minutes stirring once or twice during cooking.
3. Stir in the drained antipasto peppers and spinach and return to the oven for another 10 minutes, until the liquid is nearly all absorbed. Stir in the parmesan and season to taste.

Recipe from 101 Veggie Dishes by Good Food Magazine.