Earthy Mushroom Risotto
Soften an onion, pancetta (can be omitted if vegetarian), garlic, sliced mushrooms (chestnut/white/button) in a frying pan. Add a small amount of vegetable stock, then add thyme, sage, rosemary, and bay leaves. Add risotto rice, cover in stock (a cheeky glug of wine here if wanted) and bring to the boil. Transfer into an oven proof dish (needs a lid) and bake at 200 degrees for 40 minutes.
You don’t need to add any fat with this method however if wanted you could stir through creme fraiche or crumbly blue cheese for a tang and extra creaminess.
EDIT :This recipe is easily adapted to dairy, gluten and meat free diets.