Oven baked mushroom risotto
10
Points®
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
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.
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