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Photo of Oven baked mushroom risotto by WW

Oven baked mushroom risotto

9
9
9
SmartPoints® value per serving
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
MEMBER RECIPE BY Andrea Calleja. This oven baked risotto quick and easy without the stirring.

Ingredients

Olive oil

2 tsp

Grated parmesan cheese

25 g

Leek(s)

1 whole, thinly sliced

Garlic

2 clove(s), crushed

Fresh rosemary

2 tsp, chopped

Mushrooms

400 g, cup variety, quartered

Rice, white, dry

1¼ cup(s), (250g), Arborio

Wine, white, dry-style

⅓ cup(s), (80ml))

Vegetable stock

3 cup(s), (750ml)

Rocket

50 g, baby

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Instructions

  1. Preheat oven to 180°C. Heat oil in a large flameproof casserole dish over medium heat. Add leek and stir for 5 minutes or until softened. Increase heat to medium-high. Add garlic, rosemary and mushroom. Stir for 3-4 minutes or until mushroom is golden. Add rice and stir for 2 minutes. Add wine, lower heat and simmer until wine is almost evaporated. Add stock and bring to the boil, stirring occasionally.
  2. Cover. Bake for 20-25 minutes or until rice is just tender.
  3. Stir in rocket and cheese. Cover and stand for 4 minutes. Serve sprinkled with parsley.

Notes

Member recipe by Andrea Calleja

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