Oven-baked Mushroom Risotto
This risotto doesn’t need stirring – the oven does all the hard work.
This risotto doesn’t need stirring – the oven does all the hard work.
PREPARATION TIME: 25 MINUTES, PLUS SOAKING
COOKING TIME: 35 MINUTES
SERVES 6
Qeasy
10g (%oz) dried porcini mushrooms, soaked in boiling water
60g (21/2oz) butter
1 onion, finely chopped
300g (10oz) chestnut mushrooms, thickly sliced
300g (10oz) risotto rice
200ml (7fl oz) dry white wine
850ml (IVipt) vegetable stock
4tbsp grated Parmesan, plus extra shavings to serve
2tbsp fresh flat-leaf parsley, chopped
1 Heat the oven to 180 C, 160 ะก fan, 350 F, gas 4. Drain the porcini, reserving the liquid, and roughly chop.
2 Meanwhile, melt half the butter in a large, heavy-based pan over a low heat. Cook the onion for 5 minutes, then increase the heat and stir in all the mushrooms. Cook for 5 minutes until tender.
3 Stir in the rice, coating it well with the butter. Cook for 2 minutes, then add the wine and stock. Bring to the boil, then transfer to a ceramic oven dish and bake for 25 to 30 minutes, until the rice is tender and most of the stock has been absorbed.
4 Breaking up the rice with a fork, add the grated Parmesan and remaining butter. Bake for a further 5 minutes. Leave to stand for
5 minutes, then stir in the parsley. Serve scattered with Parmesan. Per serving: 333 calories, 12g fat (7g saturated), 42g carbohydrate
