A baked risotto that can be popped in the oven while you get on with other things is a weeknight winner. The rice in this recipe absorbs all the flavour from 100 percent natural Campbell's Real Stock and a medley of mushrooms and pumpkin. This recipe was developed by Bite for Campbells Real Stock.

Ingredients

50 g	Butter
1 Tbsp	Oil
1	Onion, finely chopped
350 g	Mushrooms, we used a mix of buttons, portobellos and oyster, chopped (Main)
200 g	Buttercup pumpkins, peeked and cut into small dice (Main)
300 g	Risotto rice (Main)
¾ cup	Dry white wine
1 Ltr	Campbell's Real Stock, Vegetable (Main)
½ cup	Grated parmesan cheese, plus extra for serving
1 Tbsp	Thyme leaves

Directions

1. Heat the oven to 180C.
2. Melt 30g of the butter and oil in a large, heavy-based frying pan and cook the onion over a low heat until soft.
3. Increase the heat and stir in the mushrooms and pumpkin, frying for 5 minutes until slightly browned.
4. Add the rice and cook for a couple of minutes, stirring to coat the grains well in the butter and oil.
5. Add the wine, then the stock. Stir and bring to the boil.
6. Place the frying pan in the oven (or transfer to a warm ovenproof dish) and bake for 25 minutes until rice is tender and most of the stock has been absorbed. If you like a wet risotto you can add a little more stock.
7. Gently stir with a fork, adding parmesan, thyme leaves and remaining butter. Place back in the oven for 5 minutes, remove and leave to stand for 5 minutes before serving with extra thyme leaves or parsley and shaved parmesan.