Oven baked mushroom risotto
9/9/2010
The oven provides a different way to create a delicious risotto. This recipe is also vegetarian friendly, should you have any special dietary needs.
Ingredients
| 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 |
Directions
- 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.
Wine Match
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