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Cheesy Corn, Pumpkin and Pea Baked Risotto

Cheesy_Corn__Pumpkin_and_Pea_Baked_Risotto_-_Mum_s_Lounge

Cheesy Corn, Pumpkin and Pea Baked Risotto

For many of us, trying to find a recipe the whole family will love can be difficult. Just when we think we’ve discovered the ‘perfect’ dish, there will inevitably be someone at the table who complains or starts picking things out.

If this has happened to you, then you are going to love this recipe. You can add/remove vegetables to suit your family’s tastebuds – why not add some grilled chicken or some baby spinach leaves? It’s simple to put together and the whole family will love it – in fact it’s even been toddler approved!

You will need:

  • 2 cups of arborio rice
  • 5 cups of chicken stock – you can substitute for vegetable stock if you prefer
  • 750g of pumpkin, peeled and cubed
  • Olive oil
  • 1 brown onion
  • 2 cloves of garlic
  • 1 cup of corn kernels (frozen or fresh)
  • 1 cup of frozen peas
  • ¾ cup of parmesan cheese (finely grated)
  • salt & pepper to taste
  • Extra cheese to serve

Let’s put it together:

Preheat oven to 190 degrees (fan forced)

Toss pumpkin pieces in olive oil and place on an oven tray and bake for 45 minutes or until browned.

Meanwhile add the onion, corn kernels and garlic to a frypan and cook over a medium heat until the onion becomes clear. Remove from heat and set aside.

In casserole dish add the rice, frozen peas and cooked pumpkin, onion and corn.

corn pea and pumpkin risotto

Pour the stock into the dish and carefully stir to combine.

Put lid on the casserole dish and place into the oven to bake.

Bake for 40 minutes, remove dish from oven and stir through the parmesan cheese, butter and salt and pepper. There will still be quite a lot of liquid in the dish, put back in the oven (with no lid) and bake for a further 30 minutes, or until the rice has cooked through.

Remove from oven and let stand for 10 minutes before serving.

To serve, sprinkle with extra cheese and enjoy!

Baked Risotto

Cheesy Corn, Pumpkin and Pea Baked Risotto

Ingredients

  • 2 cups of arborio rice
  • 5 cups of chicken stock – you can substitute for vegetable stock if you prefer
  • 750g of pumpkin, peeled and cubed
  • Olive oil
  • 1 brown onion
  • 2 cloves of garlic
  • 1 cup of corn kernels (frozen or fresh)
  • 1 cup of frozen peas
  • ¾ cup of parmesan cheese (finely grated)
  • salt & pepper to taste
  • Extra cheese to serve

Instructions

  1. Preheat oven to 190 degrees (fan forced)
  2. Toss pumpkin pieces in olive oil and place on an oven tray and bake for 45 minutes or until browned.
  3. Meanwhile add the onion, corn kernels and garlic to a frypan and cook over a medium heat until the onion becomes clear. Remove from heat and set aside.
  4. In casserole dish add the rice, frozen peas and cooked pumpkin, onion and corn.
  5. Pour the stock into the dish and carefully stir to combine.
  6. Put lid on the casserole dish and place into the oven to bake.
  7. Bake for 40 minutes, remove dish from oven and stir through the parmesan cheese, butter and salt and pepper. There will still be quite a lot of liquid in the dish, put back in the oven (with no lid) and bake for a further 30 minutes, or until the rice has cooked through.
  8. Remove from oven and let stand for 10 minutes before serving.
  9. To serve, sprinkle with extra cheese and enjoy!
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Hey I’m Lauren Matheson.

I am a Writer, Blogger, Mum and Wife. Check out me Google+ for more info.

 

Lauren Matheson

Lauren Matheson

Lauren founded her website Create Bake Make as a way to justify the ridiculous amount of baking she loves to do. She has a super sweet tooth and enjoying a slice of cake (or two) is one of her guilty indulgences. As a Mum of two little boys, when she isn't creating fun activities for the kids or breaking up arguments over toy trucks and cars, you will find her in the kitchen baking up a storm - or hiding in the pantry with the latest cooking magazine and a hot cup of coffee!

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