Strawberry and vegetable risotto oven-baked
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Community Recipe
Alma- 6
- Easy
- few minutes
- 50 minutes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 1 cup raw risotto rice
- 2 cups boiling water
- 4 tsp stock (veg / beef) granules
- 4 tbsp butter
- 125 grams raw, peeled, chunks butternut
- 1 cup sliced, raw mushrooms
- 5 - 6 fresh asparagus, spears (optional), cut smaller
- 4 sliced baby marrows
- 1/2 - 1 cup fresh, cubed strawberries
- black pepper
Cooking Instructions
Preheat oven to 180 oC.
In an oven dish with a lid, add the raw rice, water, stock, margarine, raw butternut and black pepper. Stir till margarine is melted. Put lid on and bake for 30 minutes.
Remove from oven, add the asparagus, baby marrows and mushrooms. Put lid on and bake for another 20 minutes. (Check if butternut is cooked.)
Stir in fresh strawberries and serve.
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