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+ +

Oven-Baked Mushroom Risotto

- + - +

- +

- - - Prep Time: 30 min - Cook Time: 30 min - Servings: 4 - - - Source: - - taste.com.au - - + + + Prep Time: 30 min + + Cook Time: 30 min + + Servings: 4 + + + + Source: + + + taste.com.au +

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Ingredients

-                2 teaspoons olive oil
1 large leek, trimmed, thinly sliced
400g mixed mushrooms (such as Swiss brown, button and shiitake), sliced
2 garlic cloves, crushed
2 teaspoons chopped fresh rosemary
250g arborio rice
80ml (1/3 cup) white wine
750ml (3 cups) Massel vegetable or chicken style liquid stock
250g broccoli, trimmed, cut into florets
20g (1/4 cup) finely grated parmesan, plus extra to serve

-            

Ingredients

+            
+              2 teaspoons olive oil
+            

+            
+              1 large leek, trimmed, thinly sliced
+            

+            
+              400g mixed mushrooms (such as Swiss brown, button
+              and shiitake), sliced
+            

+            
+              2 garlic cloves, crushed
+            

+            
+              2 teaspoons chopped fresh rosemary
+            

+            
+              250g arborio rice
+            

+            
+              80ml (1/3 cup) white wine
+            

+            
+              750ml (3 cups) Massel vegetable or chicken style
+              liquid stock
+            

+            
+              250g broccoli, trimmed, cut into florets
+            

+            
+              20g (1/4 cup) finely grated parmesan, plus extra
+              to serve
+            

+          

- + +

- -

- - - - -

Directions

-            Preheat oven to 180°C. Heat oil in a large flameproof casserole dish over high heat. Sauté leek, stirring, for 2 minutes or until soft. Add mushroom, garlic and rosemary. Cook, stirring, for 3-4 minutes or until mushroom is soft. Add rice and cook, stirring, for 1 minute or until grains appear glassy. Add wine and cook, stirring, for 1 minute or until evaporated. Add stock and bring to the boil, stirring occasionally.
Cover with a tight-fitting lid and transfer to oven. Bake for 15 minutes. Stir in broccoli and bake for another 5 minutes or until broccoli is tender-crisp.
Stir in parmesan cheese (see note). Set aside, covered, for 2-3 minutes. Top with extra parmesan to serve.

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+ + + - - -

Notes

To make this risotto vegetarian, use vegetable stock and substitute vegetarian hard cheese for the parmesan.

Directions

+            
+              Preheat oven to 180°C. Heat oil in a large flameproof casserole
+              dish over high heat. Sauté leek, stirring, for 2 minutes or until
+              soft. Add mushroom, garlic and rosemary. Cook, stirring, for 3-4
+              minutes or until mushroom is soft. Add rice and cook, stirring,
+              for 1 minute or until grains appear glassy. Add wine and cook,
+              stirring, for 1 minute or until evaporated. Add stock and bring to
+              the boil, stirring occasionally.
+            

+            
+              Cover with a tight-fitting lid and transfer to oven. Bake for 15
+              minutes. Stir in broccoli and bake for another 5 minutes or until
+              broccoli is tender-crisp.
+            

+            
+              Stir in parmesan cheese (see note). Set aside, covered, for 2-3
+              minutes. Top with extra parmesan to serve.
+            

+          

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Nutrition

1419 kj Energy 6g Fat Total 2g Saturated Fat 5g Fibre 14g Protein 4mg Cholesterol 826.19mg Sodium 2g Carbs (sugar)
53g Carbs (total)

+ - -

- -

Notes

+ To make this risotto vegetarian, use vegetable stock and + substitute vegetarian hard cheese for the parmesan. +

+ + +

Nutrition

+ 1419 kj Energy 6g Fat Total 2g Saturated Fat 5g Fibre 14g Protein + 4mg Cholesterol 826.19mg Sodium 2g Carbs (sugar)
53g Carbs + (total) +

- +