This is lovely recipe if you're in the mood for something savoury and filling for dinner. It also works really well, in smaller portions, as a starter. This recipe comes from Delia's Vegetarian Collection, although it can be found on her website aswell. I have to confess that I'm not a great lover of Delia's recipes, having had one too many fail on me. Having said that, there are still a few I turn to on a regular basis, and this is one of them.
While there is a bit preparation involved, one of the benefits of this recipe is that it doesn't require a lengthy hob-side session stirring in the stock. Instead it is baked in the oven and just requires a quick stir about halfway through the cooking time. A definite plus if you plan on serving this for friends and don't want to be tied to the kitchen all evening.
You can find the recipe on Delia's website by clicking here. If you don't serve it as a starter it feeds two hungry people nicely.
Your risotto looks delicious. I like the idea of not having to stand around stirring for ages.
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