I’m guilty! I got so caught up in the whirl of getting the kids’ uniforms labelled and covering textbooks in plastic – ugh, torture – I forgot to feed them properly. They may have loved me opening packets and buying burgers, but then I remembered, a simple oven-baked mushroom risotto https://bit.ly/1nkmhse ticks all the right boxes – quick, easy, filling, tasty and nutritious!
Baked Mushroom Risotto
3 cups vegetable stock
400g mixed fresh mushrooms, sliced
1 medium brown onion, finely chopped
2 garlic cloves, crushed
2 cups Arborio risotto rice
½ cup dry white wine
⅓ cup chopped fresh chives
⅓ cup finely grated Parmesan cheese
1 Preheat oven to 180°C. 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 mushrooms. 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 mushrooms. Adjust seasoning depending on the saltiness of your stock. 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.