BAKED VEGETABLE RISOTTO

I sliced up a fennel bulb, 2 heads of broccoli , 3 carrots, 2 onions , a small bulb of garlic , 2 handfuls of spinach leaves , 1/4 celery , placed them on an oven tray with a drizzle of oil and baked them on a low heat till tender .
Then placed the vegies in a soup pot with a litre of vegetable stock and 500 ml of fish stock .

Bought it back to the boil and simmered for 40 minutes .

Turn off the heat , cover and allow to cool.

Once cooled process to a puree .

I then placed a drizzle of oil into a pan over a low heat and added 4 cups of medium brown rice , 1/4 cup of black rice , 1/4 cup of red rice and 1/2 cup of red quinoa ....

 

stirring continuously to heat through , then I added 5cups of vegetable stock and slowly

added the roast vegetable puree .

Stir continuously over a low heat , until the rice absorbs the stock and is well incorporated through the puree .

 

Then turn off the heat and cover the pan  to allow the flavours to infuse .

The last thing to do is to stir through  4 tbs of mascarpone and 4 tbs of  cream .

A very warm and filling meal on a cold winter's night .