Oven baked mushroom risotto

NZ Woman's Weekly 9/9/2010

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The oven provides a different way to create a delicious risotto. This recipe is also vegetarian friendly, should you have any special dietary needs.

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50 g	Butter
1	Onion, finely chopped
300 g	Button mushrooms, thickly sliced
300 g	Risotto rice
¾ cup	Dry white wine
3½ cups	Vegetable stock
4 tbsp	Parmesan cheese, grated, plus extra shavings to serve
2 tbsp	Flat leaf parsley, chopped

Heat the oven to 180degC. 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 the mushrooms. Cook for 5 minutes until tender.
Stir in rice, coating it well with the butter. Cook for 2 minutes, then add wine and stock. Bring to the boil, then transfer to a ceramic oven dish and bake for 25 to 30 minutes, until rice is tender and most of the stock has been absorbed.
Breaking up rice with a fork, add grated parmesan and remaining butter. Bake for a further 5 minutes. Leave to stand for 5 minutes, then stir in parsley. Serve scattered with parmesan.

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