Baked Risotto

Tonight I made a baked risotto, which was so easy. Here's the recipe, which I nicked from a mag at the hairdressers.

Squash, Pea and Sage Risotto.

4 tbsp olive oil
1 tbsp butter
1 finely chopped onion
3 cloves of crushed or chopped garlic (or 1 tsp of that lazy stuff in a jar)
1 tbsp chopped fresh sage or half of dried
300g risotto rice
200 ml dry white wine
700ml veg stock (I used 2 cubes in boiling water)
300 or 400g diced butternut squash (or other sort - or even some other veg of your choice, I don't think it really matters, though if you use green beans say, you'll have to change its name!)
200g peas (frozen are fine)

Heat the oven to 180 (or 160 if its fan like mine)
Heat the oil and butter, and fry the onion and garlic till its soft
Add the rice and the sage and stir for a few minutes.
Stir in the wine and cook for a few minutes more.
Add the stock and the vegetables.
Bring to the boil and then put it in an ovenproof something, cover it and put it in the oven.
Bake for about 20 minutes.
Voila! Grate some parmesanny type stuff on it and eat it up - yum yum!! I did some veggie hotdog sausages with it cos The Boy and The Hubby don't much care for risotto, but actually they liked this. It says serves 4 on the recipe, but we got 6 portions out of it.