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Mushroom, pea and sun dried tomato oven baked risotto

I do like making a risotto in the oven, although I expect purists would say it isn’t a proper risotto if it isn’t stirred!
Either method works well with this recipe, and however soothing 20 minutes of stirring can be, sometimes chucking a pot in the oven while you get on with things is so very appealing!
I’ve used three types of mushroom here, large flat mushrooms which give great colour as well as flavour, mushrooms preserved in oil which have a lovely texture, and dried mushrooms for a deep savoury element.
It ended up being a gorgeous autumnal dish for a simple meal, with a nice salad of leaves and tomatoes as well.

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Mushroom, pea and sun dried tomato oven baked risotto

makes 4 servings


2 large flat mushrooms, chopped
90 g of jarred mushrooms in oil, drained, plus 1 tbsp of their oil (about half a jar, I used some from Lidl)
10 g mixed dried mushrooms
4 large sun dried tomatoes, chopped
50 ml vermouth
200 g arborio rice
2 tsp dried ramsons, or 1 clove of chopped garlic
450 ml boiling water, plus 100 ml to soak the mushrooms
75 g frozen peas
salt and pepper


Preheat the oven to 180 degrees c. Soak the dried mushrooms for 10 minutes in 100 ml hot water.
While the mushrooms are soaking, put the flat mushrooms, jar mushrooms, oil and sun dried tomatoes in an ovenproof pan (one that has a lid) on a medium heat.
Cook for a couple of minutes until the flat mushrooms are softening, and then add the vermouth and turn the heat up a bit.
Bubble for 5 minutes or so until the liquid has reduced by about half. Squeeze the liquid from the rehydrated mushrooms and roughly chop them. Add them to the pan along with the rice, and stir well until all the grains are coated with the oil/vermouth mixture.
Mix in the ramsons and water and cover the pan.
Cook in the oven for 20 minutes.
By this point the rice should be cooked through and the water absorbed.
Add the peas and pop back in the oven for 5 minutes to heat them through.
Season to taste with salt and pepper and serve with salad.


By E.

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Butternut squash, tofu and radish salad

Both Alex and I have been ridiculously busy with work recently, without much time for making a note of recipes. Which will never do!
However we did have this colourful, pretty salad for work lunches over a couple of days and it really helped to brighten the mood.
I baked the squash and tofu one after another, as there wasn’t quite room for them both in the same tin, the squash was quite large.
But if there’s space cook them both together to save time!

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butternut squash, radish and tofu salad

makes 4 servings


1 butternut squash, halved
1 tsp oil
6 – 8 radishes, sliced
4 small cucumbers, diced
4 handfuls rocket
juice of 1/2 to 1 lemon depending on size
salt and pepper
200 g cooked rice (I used a sachet of Tilda whole grain rice and quinoa)
1 400 g tin green lentils
for the tofu
1 400 g block of tofu, cut into cubes
2 tsp oil
2 tsp dried ramsons
2 tbsp tamari


Preheat the oven to 200 degrees c.
Rub the butternut squash halves with a little oil and put cut side up in a roasting tin. Bake for 45 minutes to 1 hour, turning half way through, until tender and cooked through.
Cool a little, and then scoop out the seeds and peel off the skin. Chop into chunks.
In the same roasting tin, toss the tofu with the oil and bake for 20 minutes until starting to brown.
Mix in the tamari and ramsons and cook for a further 10 minutes, cool. To assemble, mix the squash, radishes, cucumber, rocket, rice and lentils together with the lemon juice, and season with salt and pepper. Mix the tofu through at the end.


By E.