Baked Wild Mushroom Risotto

I love risotto, but sometimes I just don’t have the patience to stand in front of the stove, stirring, and stirring, and stirring… This recipe takes care of that problem, and is delicious to boot!

Serves 2

    15ml olive oil

   15ml garlic, chopped

    1 red onion, chopped

    200g exotic mushroom mix (e.g. oyster, shimeijj, shiitake, portabelini)

    5ml dried rosemary

30ml dry white wine

250ml Arborio rice

750ml vegetable stock

±125ml pecorino cheese, finely grated (this is like parmesan, only vegetarian!)

 rosa tomatoes, ground nutmeg, basil pesto and fresh parsley, to serve (optional)

Preheat oven to 180 degrees Celsius.
Fry garlic and onion in olive oil until soft.
Add mushrooms, rosemary and white wine and cook until soft.
Place rice, mushroom mix and stock in an ovenproof dish, cover with foil and bake for 40 minutes or until al dente.

Serve with nutmeg, rosa tomatoes (halved), basil pesto, pepper, fresh parsley and cheese.


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