My wife and I (when we were kidless) used to cook this all the time, but kind of forgot about it until recently. It is the easiest risotto in the world to make, because you just add everything to a dish and put it in the oven. No need to constantly stir it.

Ingredients

2 cups of brown rice
5 cups of chicken stock
Hot water
150g of butter
1/4 of a pumpkin diced (around 3/4kg)
1 onion (chopped)
4 large mushrooms (sliced)
Parmesan or Romano cheese to serve
Handful of parsley to serve (finely chopped)

Method

Preheat the oven to 190°C.
Fry the butter, onion and mushrooms in a pan until the mushrooms and onion soften.
Put the fried mixture, rice, pumpkin and stock in an oven dish, mix well and cover.
Put it in the oven for up to 1 1/2 hours.
Check on it every 20 mins or so to make sure that it hasn’t dried out. If it does then add some more hot water. Just before the end (the last 20 mins or so) uncover it so that it doesn’t end up too wet.

To vary this we also like to bake the diced pumpkin in the oven to add a bit more flavour and sometimes add random tasty treats like pinenuts, bacon or chopped italian sausage.

Yum.

This is a funny book about some little kids and teaching them how to politely deal with the toilet. They get a bunch of tips like: “Don’t forget to flush” and “Wipe every time”. Liam (my four year old) thinks it is both hilarious and useful. The illustrations are of various little animals playing and going to the toilet… Funny stuff.