Vegetarian

Heaps of vegies oven-baked risotto is for Dinner.

Heaps of vegies oven-baked risotto takes 20 minutes to prepare.

Heaps of vegies oven-baked risotto takes 60 minutes to cook.

Heaps of vegies oven-baked risotto makes 8 servings.

The ingredients for Heaps of vegies oven-baked risotto are:

* 1 tbsp olive oil
* 1.5 cups mushrooms, chopped
* 2 brown onions, finely chopped
* 3 tsp garlic (chopped finely)
* 2 tsp ginger root
* 1.5 cups arborio rice (or any white rice)

* 2.5 cups vegetable stock (or "chicken"-style)
* 500 grams crushed tomato (or salsa, left over pasta sauce etc, add water to bring to weight if required)
* chilli (dried or fresh) (to taste, optional)
* basil
* thyme
* black pepper
* coriander powder

* 6 cups diced vegetables. For example capsicum (bell-peppers), zucchini, carrots, celery, bok choy (and other leafy greens), pumpkin or other squash). Whatever is in the fridge, slightly limp is okay.

* 50 grams olives (optional)

* 250 grams vegan sausages (very optional, not included in nutritional information, good for adding extra protein if necessary)

* Fresh cilantro, basil, sage, tarragon for serving (any of, optional)

Here is how you make Heaps of vegies oven-baked risotto:

Makes 8 x approx 1.5 cup serves.You will need a large pot (at least 4 cups) and a larger (12+ cups) oven dish with lid.1. Preheat oven to 200 degrees Celcius (360 F)2. Heat oil in large pot. Add mushrooms and allow to sweat for 30 seconds. Add onion, garlic and ginger and cook until onions are softening. Stir regularly and add a little water if it's sticking too much to the bottom.3. Once the onion is soft, add the rice and cook for about 2 minutes. Add stock, tomatoes, herbs and spices. Bring to the boil.4. Put all chopped vegetables and olives into large oven dish. Add boiling rice mixture into dish and stir together.5. Cover. Bake in the over for 45 minutes or until almost all of the liquid has evaporated and the rice is just cooked through. (May take up to 60 minutes)6. If adding sausages, cook and dice into 2 cm (1 inch) pieces. Put aside.7. Remove risotto from oven. (Add sausages if available). Stir lightly and allow to rest for a minute.8. Serve. Accompany with fresh basic, cilantro, tarragon or other fresh herbs if available.Serving suggestions (nutritional information of these not included):* Sprinkle on Parmesan cheese, or stir through 1 cup grated tasty cheese for an extra pick-me up* Upon removing from oven, make 6-8 egg sized indentations in rice and break an egg into each. Put back in oven for 5 minutes to allow eggs to poach (oven can be turned off).Number of Servings: 8Recipe submitted by SparkPeople user JARICHAUST.

The nutritional information for Heaps of vegies oven-baked risotto is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 225.9

• Total Fat: 3.7 g
• Cholesterol: 2.3 mg
• Sodium: 340.7 mg
• Total Carbs: 42.7 g
• Dietary Fiber: 3.7 g
• Protein: 7.2 g

The dietary needs meet for Heaps of vegies oven-baked risotto is Vegan