Baked Risotto

This is a store cupboard super supper. No fuss and nothing fresh required unless you fancy a little finishing flourish of freshness (rocket leaves and pin nuts pictured). I've adapted this from Donna Hay's recipe for basic baked risotto. And although you're never going to get the glorious gooey-ness that necessitates constant stirring and attention, it is still mighty good and a lot less laborious.

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• Ingredients
• 1 cup Carnolli rice
• 3 ½ cups stock (I used Beef)
• ¼ cup red wine
• 1 clove of Garlic, minced
• A handful of sun blush tomatoes
• 20g of dried mushrooms (i have used a mixture of Shiitake, Oyster & Porcini)
• 50g or so of finely grated Parmesan
• A 20g knob of Butter
• salt and freshly ground pepper
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Method

Preheat the oven to 180°C (355°F). Place the rice, stock, wine, garlic, mushrooms and tomatoes in a 22 x 30cm (8½ x 12 in) 10-cup (80 fl oz) capacity baking dish and stir. Cover tightly with foil and bake for 30 minutes or until most of the stock is absorbed and the rice is al dente. Stir through the Parmesan, butter, season to taste and serve immediately. 

Serves 2 hungry so and sos.