Oven-Baked Vegetable Risotto with a Crispy Panko Cheese Topping

Nutrition per serving

Calories755 kcal
Protein24.6 g
Carbs117.4 g
Fats22.4 g
Saturated Fat5.3 g
Monounsaturated Fat12.1 g
Polyunsaturated Fat3.4 g
Sugars13.2 g
Fiber9.1 g
Sodium2,190 mg

Ingredients

Garlic
Onion
Yellow Bell Pepper (capsicum)
mushrooms, portabella
Tomatoes, Vine Ripened (on the Vine)
Dried Thyme
Chives
Vegetable Stock Cube
Arborio or Carnaroli (short-grain rice)
Bread Crumbs
Olive Oil
Lemon
Parmesan Cheese
Granary Roll (wholemeal)
Preparations
1. Preheat the oven to 200 C (390 F)

2. Peel/finely chop the onion/garlic.

3. Remove the core/chop the pepper into ½ cm squares.

4. Coarsely chop the mushrooms into 2cm pieces.

5. Slice the tomato in half and chop each half into eights.

6. Remove the thyme leaves from the sprig.

7. Grate ½ a tsp of the lemon zest.

8. Chop the chives.
  
Cooking Instructions
1. In a non-stick saucepan, heat a tbsp of olive oil over medium-high heat. Add the onion, garlic and fry for a few minutes before adding the pepper, mushrooms with a pinch of salt (optional) and pepper and continue to fry for a few more minutes.

2. Meanwhile, in a pot, bring 280ml of water to boil. Add the stock pot and stir until the stock dissolves.

3. Add the tomatoes, rice, lemon zest, ½ a tbsp of lemon juice, ¾ of the thyme leaves and the stock to the pan with the onion, garlic and stir everything together. Turn the heat up and bring the mixture to a bubble, then transfer the mixture to an ovenproof dish. Place a lid on the dish and finish cooking on the middle shelf of the oven for 10 minutes.

4. Meanwhile, in a bowl, add the Italian cheese with the remaining thyme leaves, breadcrumbs and a pinch of salt (optional) and pepper. Mix well to combine.

5. Once the cooking time for the risotto has passed, remove the dish from the oven and stir through the risotto. Add ¾ of the chopped chives and stir. Return the dish back to the oven without the lid and cook for a further 5 minutes before removing the dish again, sprinkling over the breadcrumb mixture and cooking for a final 3-5 minutes until the breadcrumbs are golden. Also place the bread roll in the oven to warm through for a few minutes.

6. Serve the risotto in a bowl with the remaining chives sprinkled over the top and the bread roll on the side.