Oven-baked mushroom risotto
Everyone loves a risotto, especially this one as there’s no standing over a pot for half an hour stirring and stirring.
It’s baked in the oven saving time but not cutting back on flavour and creaminess. It’s started off in the pan and while it’s cooking in the oven you have time to prepare the mushroom and garlic topping. I also added some of the mushrooms to the risotto half way through cooking along with the parmesan. Just before serving after adding the extra parmesan and mushroom topping drizzle some olive oil over the risotto. Ideally served with a green salad and crusty bread this risotto will certainly fill you up on a cold night. Any leftovers will get eaten the next day or perfect to take to work for lunch.
Oven-baked mushroom risotto
Serves 4
Prep time: 15 mins
Cooking time: 30 mins + resting
Ingredients:
2 tablespoons butter
1 onion, peeled and finely chopped
2 cups (400g) Arborio rice
150ml white wine
1.5 litres (6 cups) vegetable stock, warmed
4 tablespoons freshly grated parmesan, plus extra to serve
Mushroom & Garlic Topping:
4 tablespoons butter
250g button mushrooms, halved
400g portobello mushrooms, sliced
2 garlic cloves, thinly sliced
½ cup oregano leaves
Method
1. Preheat the oven to 200°C (180°C fan forced). Heat an oven-proof, stove-proof, 6-litre casserole dish over medium heat.
2. Melt the butter in the dish, then add the onion and cook for 2-3 minutes. Add the rice and stir to coat in the butter. Add the wine and cook for 4 minutes, or until evaporated. Add the stock all at once. Place in the oven and bake for 15 minutes, then remove and gently stir in the grated parmesan. Return to the oven for another 15 minutes, or until the rice is tender. Remove from the oven and allow to stand, covered, for 5 minutes before serving.
3. Meanwhile, for the mushroom & garlic topping, heat a frying pan over high heat. Add the butter and cook for 30 seconds, or until foaming. Add the mushrooms and garlic and cook for 3 minutes, or until the mushrooms are tender and the garlic is crisp. Add the oregano to the pan in the last 30 seconds of cooking.
To Serve:
Spoon the mushrooms on top of the risotto. Sprinkle with extra grated parmesan to serve.