Oven-Baked Mushroom Risotto

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

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.
            

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)