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Baked mushroom risotto

Baked mushroom risotto
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Showcase beautiful varieties of mushrooms in this creamy baked risotto.
  • 3 cups salt-reduced vegetable stock
  • 50g butter
  • 400g mixed mushrooms, sliced (see note)
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 cups arborio rice
  • ½ cup dry white wine
  • ⅓ cup chopped fresh chives
  • ⅓ cup finely grated parmesan cheese
  1. Preheat oven to 180°C/160°C fan-forced. Place stock and 1½ cups cold water in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, until needed.
  2. Melt half the butter in a flameproof dish over high heat. Add mushroom. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate. Reduce heat to medium. Melt remaining butter in pan. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Cook, stirring, for 2 minutes or until liquid has almost evaporated.
  3. Stir in stock mixture and mushroom. Cover tightly with foil. Transfer to oven. Bake, stirring occasionally, for 25 minutes. Remove foil. Bake for 5 minutes or until liquid has absorbed and rice is tender. Stir in chives and cheese. Serve.
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