I love risotto. It is such a homey and comforting dish. I even like standing over it, stirring, and stirring, and stirring. I get into such a zen like state watching the rice absorb the chicken broth. But there are some days when I have things to do. When the stirring would seem like it was infringing on my time, and instead of relaxing me, would have the total opposite effect.
While browsing through The Instant Cook by Donna Hay, I saw Baked Risotto with Pumpkin and Feta. I was intrigued. I think I remember seeing something in one of the Barefoot Contessa’s books about her trying a Donna Hay baked risotto recipe. The recipe page actually has 4 variations for you: Baked risotto with Bacon and Peas, Baked Risotto with Pumpkin and Feta, Baked Risotto with Asparagus and Lemon, and Baked Risotto with Chicken and Spinach.
I plan on trying them all, because this was good and easy! Perfect for those times when you want a risotto, but you have other things to do besides stirring!
Baked Risotto with Pumpkin and Feta
- 1 tablespoon olive oil
- 2 leeks sliced
- 1 tablespoon thyme leaves
- 2 cups arborio rice
- 5 cups chicken stock
- 1 cup frozen peas
- 10 oz peeled and chopped pumpkin (butternut squash)
- 3 1/2 oz feta cheese
- 2 tablespoons chopped basil
- salt and fresh ground black pepper
Preheat the oven to 390. Heat a frying pan over high heat. Add the oil, leeks and thyme and cook for 5 minutes until the leeks are lightly browned. Spoon into a 10 cup ovenproof dish. Add the rice, butternut squash, stock, and stir. Cover tightly with aluminum foil and bake for 30 minutes. Add the peas, recover and bake for an additional 10 minutes. Remove the risotto from the oven, uncover and add the basil leaves, salt and pepper, and stir about 4 minutes or until thickened. Serve topped with the feta cheese.
Makes 4 servings.
This will be my entry for Foodie Friday at Designs by Gollum!