Oven Baked Mushroom RisottoPrep.Time: 15 mins
Cook.Time: 45-50 min
Tools1 Large Oven Safe Saucepan
(or Casserole with Lid)
Small Frying Pan
50g/2oz Dried Mushrooms
1 Large Red Onion
(Italian Risotto Rice)
2 Cloves Garlic
50g/2oz Parmesan Cheese
120ml/4floz Dry White Wine
50g/2oz Butter or Spread
2 Vegetable Stock Cubes
750 ml/1¼pts Hot Water
1 tsp Italian Seasoning
MethodPlace the dried mushrooms in a bowl and cover with hot water.
Leave for 15-20 minutes.
Pre-heat the oven to 170°c / 325°f / Gas Mark 3.
Melt half the butter with the olive oil in the saucepan over a low heat.
Peel and finely chop the onion.
Add to the saucepan and fry with a lid on until soft.
Peel and crush the garlic, add to the pan.
Drain the mushrooms, saving the juice (try not to include the grainy bits at the bottom).
Chop the mushrooms roughly and add to the onions.
Crumble the stock cubes into the mushroom juice, add the Italian seasoning.
Top the liquid up to 1 litre / 2.2 pints, add the wine and pour into the saucepan.
Add the rice and stir well.
Place in the oven and cook uncovered for 20 minutes.
Wash, trim and slice the mushrooms.
Using the remaining butter sauté the mushrooms in a small frying pan until golden.
Add the mushrooms to the risotto and return to the oven for 10 minutes.
The rice should be tender with only a little liquid remaining.
Fold in the grated parmesan and leave to stand for 2-3 minutes with a lid on.
Serve in warmed bowls.
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