Go­ing Places

Be the hit of the potluck din­ner party with one of th­ese crowd­pleas­ing, easy-to-trans­port recipes.

Food - - Contents - Recipes and styling: Bauer Test Kitchen. Pho­to­graphs: Bauer Stu­dio

Be the hit of the potluck din­ner party with one of th­ese crowd-pleas­ing recipes

Pump­kin, Pea & Feta Risotto Ready in 1 hour. Serves 4

500g pump­kin, chopped coarsely 1 ta­ble­spoon olive oil 2 cups chicken stock 2 cups wa­ter 1 brown onion, chopped finely 2 cloves gar­lic, crushed 1½ cups ar­bo­rio rice 250g grape to­ma­toes 1 cup frozen peas

cup finely grated parme­san 100g soft feta cheese, crum­bled 1 ta­ble­spoon chopped fresh herbs

such as thyme or basil • Pre­heat the oven to 220°C.

• Com­bine the pump­kin and half the oil in a medium, shal­low, flame­proof casse­role dish. Roast, un­cov­ered, about 20 min­utes or un­til ten­der. Re­move from the dish.

• Re­duce the oven to 180°C. Bring the stock and wa­ter to the boil in a medium saucepan. Re­duce the heat, then sim­mer, cov­ered.

• Mean­while, heat the re­main­ing oil in the same dish and cook the onion and gar­lic, stir­ring, un­til the onion soft­ens. Add the rice, then stir to coat in the onion mix­ture. Stir in the sim­mer­ing stock mix­ture. Cover the dish with foil. • Bake 25 min­utes, stir­ring half­way through cook­ing time. Re­move from the oven. Stir in to­ma­toes and peas. Bake, un­cov­ered, about 10 min­utes or un­til rice is ten­der. Stir in pump­kin and parme­san. Sea­son to taste. Sprin­kle with feta and fresh herbs.

PER SERVE: En­ergy: 508 kcal, 2123kj Pro­tein 18.4g Fat: 13.9g Sat­u­rated fat 6.4g Car­bo­hy­drate 73.7g Fi­bre 6.1g

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