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Photo of Oven baked mushroom risotto by WW

Oven baked mushroom risotto

11
PersonalPoints™ 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

Leek(s)

1 whole, thinly sliced

Garlic

2 clove(s), crushed

Fresh rosemary

2 tsp, chopped

Mushrooms

400 g, cup variety, quartered

Arborio rice

1¼ cup(s), (250g)

Dry-style white wine

⅓ cup(s), (80ml)

Vegetable stock

3 cup(s), (750ml)

Rocket

50 g, baby

Grated parmesan cheese

25 g

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. Cook leek, stirring, for 5 minutes or until softened. Increase heat to medium-high. Add garlic, rosemary and mushrooms and cook, stirring, for 3-4 minutes or until mushrooms are golden.
  2. Add rice and stir for 1 minute. Stir in wine, and simmer until wine has almost evaporated. Stir in stock and bring to the boil, stirring occasionally. Cover with lid. Bake for 20-25 minutes, until rice is just tender.
  3. Stir in rocket, parmesan and parsley. Season with salt and pepper. Cover and stand for 4 minutes before serving.

Notes

Transfer any leftover risotto to a reusable container, cover and freeze for up to 3 months. Defrost in the fridge overnight and reheat in a saucepan over low heat on the stovetop until thoroughly heated.

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