Oven Baked Risotto

Oven Baked Risotto – Serves 3

Shopping List

1 Tablespoon of Olive Oil

1 Onion - Finely Chopped

2 Cloves of Garlic - Grated

750 Millilitres of Vegetable Stock

1 Teaspoon of Salt

250g of Risotto Rice

Zest of 1/2 a Lemon

1 Teaspoon of Lemon Juice

75g of Grated Applewood Vegan

Cooked Tender Stem Broccoli

1/2 a Teaspoon of finely chopped Rosemary

Pine nuts and Black Pepper to Serve

Method

Fry the onions in the olive oil on a medium heat for about 3 minutes Add the garlic and fry for a further minute. Place the stock, salt, rice, lemon zest and juice in a large casserole dish. Add the onion and garlic and stir to combine. Cover the mixture and place in a pre heated oven at 200 Degrees Celsius. After 20 minutes remove from the oven and stir. Return to the oven uncovered for a further 10 minutes. Remove and check rice is cooked to your liking. Stir in the Applewood Vegan, Broccoli and Rosemary. Serve sprinkled with Pine nuts and Black Pepper.