Recipe Index

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely sliced
• 14 oz mixed mushrooms (button and Portobello), roughly chopped
• 1-2 tsp finely chopped rosemary
• 7 oz risotto rice
• 3 1/2 fl oz white wine (or additional stock)
• 25 fl oz vegetable stock
• 1 oz grated Parmesan (plus a little extra for topping), or vegetarian or vegan option
• extra virgin olive oil, for drizzling

Method

1. Heat the oven to 350°F and warm the olive oil in an ovenproof lidded dish, frying the finely chopped onion for 3 minutes until it starts to soften.
2. Add the sliced garlic to the onion and cook for 5 minutes, then stir in the chopped mixed mushrooms for 3 to 4 minutes until soft, followed by the rosemary.
3. Tip the risotto rice into the mushroom mixture and stir until the grains look glassy at the edges.
4. Pour in the white wine and vegetable stock, clamp the lid on the dish, and bake this mushroom risotto for 15 minutes, stirring it once halfway through.
5. Stir the grated Parmesan through the baked rice, replace the lid, and bake for 3 minutes more until creamy.
6. Serve the oven risotto straight from its dish, with the extra Parmesan scattered over the top and the extra virgin olive oil drizzled across each portion.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data