Hearty Mushroom & Green Veggie Risotto

Cosy Comforts

Calorie Smart

Veggie

with Double Parmesan Cheese & Flaked Almonds

20 min

Difficulty: 1/3

Mediterranean

Tonight, we are serving up the warmest, tastiest and easiest risotto that is sure to pair perfectly with the cooler weather! With little elbow work, this risotto does all its best work in the oven, leaving you more time to pop your feet into some cosy slippers and get ready to feast! Everyone’s favourite feline movie star Garfield is drooling over this delicious recipe, so we know you’ll love it too. This recipe could be your ticket to winning big so get cosy, dig in and enjoy! Don't miss The Garfield Movie, exclusively in cinemas. *This recipe is under 550kcal per serving.*

Allergens

Traces of Cashew

Pine Nut

Walnut

Pistachio

Macadamia

Pecan

Brazil nut

Hazelnut

Milk

Peanuts

May contain traces of allergens

Wheat

Soy

Almond

Sesame

Gluten

Utensils

Large Non-Stick Pan

Baking Paper

Baking Dish

Baking Tray

Tags

Calorie Smart

Veggie

Cosy-comforts

Ingredients

Olive oil

Zucchini

Brown onion

Garlic

2 clove

Thyme

1 packet

Sliced mushrooms

1 packet

Garlic & herb seasoning

1 sachet

Arborio rice

1 packet

Vegetable stock pot

1 packet

Water

2 cup

Baby spinach leaves

1 packet

Parmesan cheese

2 packet

Butter

20 g

Flaked almonds

1 packet

Chilli flakes

pinch

Preparation

• Preheat oven to 220°C/200°C fan-forced. • Slice zucchini into thick half-moons. • Roughly chop onion. • Finely chop garlic. • Pick thyme.

• Place zucchini on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• Heat large frying pan over medium-high heat with a drizzle of olive oil. Cook onion and sliced mushrooms until tender, 5-6 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add arborio rice, vegetable stock pot, thyme and the water. Stir to combine. Bring to the boil.

• Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

• Remove risotto from oven, then stir through baby spinach leaves, Parmesan cheese, roasted zucchini and the butter. Season to taste. • Stir through a splash of water to loosen risotto if needed.