Top 10 Handy Hints My Cookbook

Here you will find a list of your saved recipes in your personal cookbook.

Do you have a great recipe you would like to share with us? Send it in to us and it could be added to our collection…

Roasted Vegetable Risotto Bake

Serves: 6

Ingredients:

1 small onion, finely chopped

1 clove garlic, crushed

1 cup arborio rice

3 cups (750ml) chicken or vegetable stock, boiling

1kg mixed root vegetables (eg. carrot, pumpkin, squash, zucchini, red onion etc)

2 teaspoons oregano

pinch of cayenne pepper, optional

1 teaspoon paprika

canola spray oil

2 tablespoons cornflour

2 cups (500ml) reduced fat milk

2 cups grated Bega So Light Vintage Cheese

salad greens, for serving

Cook onions and garlic in a non stick saucepan until soft. Add rice, stir for 1-2 minutes until the rice is translucent. Add the boiling stock to the pan and reduced heat to low, simmer, covered for 15 minutes or until rice is tender and liquid is absorbed.
Cut vegetables into even-sized pieces and place in a baking dish. Sprinkle with herbs and spices and coat with canola spray oil. Bake at 200°C for 40 minutes or until golden and tender.
Combine cornflour, milk and half of Bega So Light Vintage Cheese in a saucepan over low heat, stirring until thickened. Spoon rice into a 2.5 litre capacity baking dish and top with roasted vegetables and cheese sauce. Sprinkle with remaining cheese and bake at 200°C for 35-40 minutes or until heated through and the cheese is golden brown. Serve immediately with salad greens.