Oven-baked mushroom risotto
12
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
A rich mix of garlic and feta flavours gives this simple risotto an extra kick.
Ingredients
Olive oil
1 tbs
Leek
1 whole, thinly sliced
Garlic
2 clove(s), crushed
Fresh rosemary
2 tsp, chopped
Mushrooms
400 g, mixed, sliced
Rice, white, dry
1¼ cup(s), arborio (250g)
Dry-style white wine
⅓ cup(s), (80ml)
Chicken stock
3 cup(s), (750ml)
Rocket
50 g, baby, leaves
Reduced fat feta cheese
100 g, crumbled
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Instructions
1
Preheat oven to 160°C. Heat oil in a large, flameproof casserole dish over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add garlic, rosemary and mushrooms and cook, stirring, for 3–4 minutes or until mushrooms are light golden. Add rice and cook, stirring, for a further 1 minute.
2
Add wine and simmer until almost evaporated. Add stock and bring to the boil, stirring occasionally. Cover and bake for 20–25 minutes or until rice is just tender.
3
Stir in rocket and feta. Cover and set aside for 4 minutes. Serve risotto sprinkled with parsley.
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