Mushroom Risotto - Chef Recipe by Brett Humphries
Autumn is one of the best times of year for fruit and vegetables and herbs that love colder conditio...
1 Tbs butter
1 tsp butter – for lining the baking tray
10 happy eggs
1 brown onion – sliced
1/2 leek – sliced
3 cups of chopped pumpkin
6 cherry tomatoes or truss tomatoes
1 bunch asparagus – trimmed and chopped into 1cm pieces
Pre-heat oven to 220 C.
In a fry pan heat the butter and add the onion, asparagus and leeks on a low heat.
Cook for 4-5 minutes.
Remove from the heat.
Line a oven-proof baking tray with butter.
Place the pumpkin, asparagus, onion, tomatoes and leeks in and pour the eggs over the top.
Pop in the oven and reduce heat to 180 C – cook for 40 minutes or until browned and cooked through.
Credits: Scott Gooding - Reconditioned.me
Photo Credits: Scott Gooding Project