Food Styling: Charley Chop Chop Photography Shannon Schnittker
Recipe extract: Charley Chop Chop Shares Her Culinary Magic 

1 leek, chopped
grated zest of 1 lemon
350g chopped pumpkin
1 cup arborio rice
2½ cups vegetable stock
60g butter
½ cup grated parmesan
1 cup frozen peas
cracked black pepper and salt to taste

Pre-heat your oven to 180°C.
Chop the leek and grate the lemon.
Heat 1 tablespoon of oil in a large oven-proof dish and cook the leek with the lemon zest until the leek is soft.
Add the rice, stock, pumpkin and butter and stir to combine.
Pop a lid on your oven-proof dish. If you don’t have a lid cover tightly with tin foil.
Pop in the oven and cook for 30 minutes.
Stir after 15 minutes.
Once cooked, check the seasoning, adjusting if necessary.
Stir through the frozen peas, grate over the parmesan.
Serve immediately in warmed bowls and top with a grind of cracked black pepper.

Charley Chop Chop Shares Her Culinary Magic $30 + postage

 

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