Brandied Portobello Mushroom

Serves: 6
Dietary: Vegan, Wheat-free

Ingredients:
6 medium portobello mushrooms
1 tbsp olive oil
2 tbsps brandy

Red Rice Risotto
1 onion, finely sliced
1 tbsp olive oil
2 garlic cloves, finely chopped
large sprig of rosemary
2 fresh sage leaves
125g red rice
200g butternut squash, peeled and cut into 1cm cubes
150ml red wine
350ml hot water
2 tsps vegetable bouillon powder
100g leaf spinach, washed
25g pinenuts, toasted
olive oil
salt and freshly ground black pepper

Method:
Pre-heat the oven Gas 6/200C.
Oil a baking dish, place the mushrooms, stem side up and drizzle with the olive oil and brandy. Cover with foil and bake for 20-25 minutes, until they have shrunk slightly and given off juice. Set aside

To make the red rice risotto, sauté the onion in the olive oil until soft and just caramelizing.
Add the garlic, rosemary and sage, fry until fragrant.
Stir in the red rice.
Mix together the red wine, water and vegetable bouillon powder, add to the rice and simmer with the lid on until the rice is cooked, approx 30 minutes.
When the rice is almost cooked, add the squash and cook for a further 10minutes, then wilt in the spinach, stir in the pinenuts and season well.
Divide the mix between the mushrooms and pile on top.
Return to the oven for 10 minutes to heat through.

Tips: The mushrooms can be cooked in advance as can the filling and put together on the day.
Red rice has a lovely nutty flavour and a firm texture. It is available from wholefood shops and supermarkets.