For Christmas I received one of those handy pieces of cookware that allows you to move food from the stove-top to the oven. It makes this dish so simple, and I much prefer this method to hovering over a slowly stirring risotto.
To make this wonderfully warming meal, place your pot on the stove. Fry up 1 onion and 2 cloves of garlic. Once softened, add in 1 ½ cups Arborio rice and stir until it turns slightly translucent. Add in the veggies – I used mushrooms and capsicum. Pour over 2 cups vegetable stock and move to the stove. Bake at 180°C for 15 minutes with the lid on. After this, check on the rice. Give it a stir and add in another 2 cups of vegetable stock and any soft veggies – I used peas and corn. Bake for another 15 minutes.
Serve this with fresh basil and spinach stirred through at the end, both for colour and flavour. Season well with pepper, of course.