Name: Baked mushroom risotto
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Ingredients: 765.00 gm vegetable liquid stock; 50g butter; 400g mixed mushrooms, sliced (see note); 1 medium brown onion, finely chopped; 2 garlic cloves, crushed; 400.00 gm arborio rice; 125.00 gm dry white wine; 82.50 ml chopped fresh chives; 82.50 ml finely grated parmesan cheese

Baked mushroom risotto

0 Likes

Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Elevate your risotto with an array of exquisite mushrooms in a luscious baked dish.

Ingredients:

765.00 gm vegetable liquid stock
50g butter
400g mixed mushrooms, sliced (see note)
400.00 gm arborio rice
125.00 gm dry white wine
82.50 ml chopped fresh chives
82.50 ml finely grated parmesan cheese

Instructions:

Preheat your oven to 180°C/160°C fan-forced. In a saucepan, combine stock with 1 1/2 cups of cold water. Bring to a boil over high heat, then simmer covered on low until ready to use.
Heat half the butter in a flameproof dish over high heat until melted. Add mushrooms and cook, stirring, for 3 to 4 minutes until browned. Transfer to a plate. Reduce heat to medium, melt the remaining butter in the pan, and then add onion and garlic. Cook, stirring, for 2 to 3 minutes until softened. Stir in rice and cook for 1 minute. Pour in wine and bring to a boil. Cook, stirring, for 2 minutes until the liquid has almost evaporated.
Combine the stock mixture and mushrooms, then cover tightly with foil and bake in the oven. Stir occasionally for 25 minutes, then remove the foil and bake for an additional 5 minutes until the liquid is absorbed and the rice is tender. Finish by mixing in chives and cheese before serving.

We use cookies

Similar Recipes

Karen's Easy Baked Mushroom and Onion Risotto

Oven-baked mushroom risotto with pesto recipe

Chef John's Baked Mushroom Risotto

Baked Wild Mushroom Risotto

Easy Baked Mushroom & Onion Risotto