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Oven-baked mushroom, kale and herb risotto recipe
Oven-baked mushroom, kale and herb risotto recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Deliciously cheesy risotto with two veggies per serving. Perfect for a family dinner!
Ingredients:
  • 300g portobello mushrooms, roughly chopped
  • 200g Swiss brown mushrooms, quartered
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 20.00 ml finely chopped fresh rosemary
  • 2 tsp chopped fresh tarragon leaves
  • 400.00 gm arborio rice
  • 1 litre Vegetable Liquid Stock
  • 70g chopped kale leaves
  • 125.00 ml finely grated parmesan,
  • Finely grated parmesan, to serve
  • Lemon wedges, to serve
Instructions:
  • 1. Preheat the oven to 180C/160C fan-forced. Heat 2 tablespoons of oil in a large oven-safe baking dish over medium-high heat. Sauté the mushrooms for 5 minutes until tender. Transfer to a plate and set aside.
  • Heat the remaining oil in the same pan over medium heat. Sauté the onion and garlic, stirring frequently, for 3 to 4 minutes until the onion softens. Toss in the rosemary, tarragon, and rice, and stir for 1 minute until the rice glistens. Pour in the stock and 3⁄4 cup of cold water, mix well, and bring it to a boil. Cover the pan, then transfer to the oven and bake for 25 to 30 minutes until the rice is tender and most of the liquid is absorbed.
  • Combine mushrooms, kale, and Parmesan cheese, stirring until fully mixed. Season with salt and pepper to taste. Garnish with lemon wedges and additional Parmesan before serving.

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