One cannot think well, love well, sleep well, if not has not eaten well … Check This Amazing Recipe: Baked mushroom risotto
How to Make Baked mushroom risotto
less than 30 mins
10 to 30 mins
- 2 tbsp olive oil
- 1 onion
- 3 garlic
- 400g/14oz mixed mushrooms
- 1–2 tsp finely chopped rosemary
- 200g/7oz risotto rice
- 100ml/3½fl oz white wine
- 750ml/1¼ pint vegetable stock
- 30g/1oz grated Parmesan
- extra virgin olive oil
Preheat the oven to 180C/160C Fan/Gas 4.
In an ovenproof, lidded dish, heat the oil and fry the onion for 3 minutes, or until starting to soften. Add the garlic and cook for 5 minutes. Add the mushrooms for 3–4 minutes, or until soft. Stir in the rosemary.
Add the risotto rice and cook until the grains appear glassy. Stir in the wine and stock. Place the lid on the dish and bake for 15 minutes, stirring halfway through. Stir in the Parmesan and bake for 3 minutes.
Sprinkle over some extra Parmesan, drizzle extra virgin olive oil on top and finish with a little black pepper. Serve.