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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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oven-based risotto Ingredients:
250 g quorn pieces |
150 g risotto rice |
2 tbsp white wine |
350 ml stock |
1 oz butter |
1 tsp garlic |
1 oz cheddar cheese |
Directions:
1. melt butter and brown quorn for 5 minutes
2. add garlic and wine and cook for 1 minute
3. add rice and cook for 1 minute
4. add stock and bring to boil
5. turn into overndish, cover and bake at 150C for 35 minutes
6. add the cheese and bake for another 10 minutes
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