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<h1 itemprop="name" class="name">
Easy mushroom risotto with baked Greek Cheese
</h1>
<!-- Info -->
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<p itemprop="aggregateRating" class="rating" value="5">★★★★★</p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Cook Time: </b><span itemprop="cookTime">30 min</span>
<b>Servings: </b><span itemprop="recipeYield">2</span>
<!-- Source -->
<b>Source: </b>
<span itemprop="author">Gousto</span>
</p>
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<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>160</strong>g chestnut mushrooms
</p>
<p class="line" itemprop="recipeIngredient">
<strong>160</strong>g arborio rice
</p>
<p class="line" itemprop="recipeIngredient">
<strong>100</strong>g Greek salad cheese
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> brown onion
</p>
<p class="line" itemprop="recipeIngredient">
<strong>30</strong>g grated Italian hard cheese
</p>
<p class="line" itemprop="recipeIngredient">
<strong>15</strong>ml Chinese rice wine
</p>
<p class="line" itemprop="recipeIngredient">
<strong>700</strong>ml vegetable stock
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> garlic clove
</p>
<p class="line" itemprop="recipeIngredient">
<strong>5</strong>g parsley
</p>
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<!-- Description -->
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<h3 class="subhead">Description</h3>
<div itemprop="description" class="description text">
<p>
For some midweek magic, flavour your risotto with a<br />classic
chestnut mushroom-garlic combo. Then stir in<br />baked Greek
cheese and a generous sprinkling of<br />Italian hard cheese to
finish. Easy, peasy.
</p>
</div>
</div>
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
Step 1<br />Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil
a kettle<br />Peel and finely chop the brown onion[s]<br />Peel
and finely chop (or grate) the garlic<br />Chop the chestnut
mushrooms roughly
</p>
<p class="line">
Step 2<br />Heat a large, wide-based pan (preferably non-<br />stick)
with a drizzle of olive oil over a medium<br />heat<br />Once hot,
add the chopped onion, garlic and<br />mushrooms with a pinch of
salt and cook for<br />4-5 min or until softened
</p>
<p class="line">
Step 3<br />Whilst the veg is softening, dissolve the<br />vegetable
stock mix in 700ml [1.4L] boiled<br />water
</p>
<p class="line">
Step 4<br />Once softened, add the arborio rice and<br />Chinese
rice wine to the pan and cook for 1<br />min or until the rice
wine has evaporated
</p>
<p class="line">
Step 5<br />Add the vegetable stock to the pan and cook<br />for
25-30 min, stirring frequently, or until the<br />rice is cooked
with a slight bite - this is your<br />mushroom risotto<br />Tip:
Add in the liquid all at once for ease, but<br />don't forget
to stir to release the starches in<br />the rice!
</p>
<br />
<p class="line">
Step 6<br />Add the Greek cheese to a tin foil-lined<br />baking
tray<br />Drizzle with olive oil and season with a grind<br />of
black pepper and put in the oven for 10-15<br />min or until
golden and softened
</p>
<p class="line">
Step 7<br />While the risotto is cooking, chop the parsley<br />finely,
including the stalks<br />Once done, stir half of the grated
Italian hard<br />cheese (save the rest for garnish!) through
the<br />mushroom risotto and season with a generous<br />grind of
black pepper<br />Tip: Add a splash of water if the risotto is<br />looking
a little dry!
</p>
<p class="line">
Step 8<br />Stir the baked Greek cheese into the mushroom risotto
- this is your mushroom risotto with baked Greek cheese.
</p>
<p class="line">
Serve the mushroom risotto with baked Greek cheese and garnish
with the remaining grated Italian hard cheese and chopped parsley
</p>
<p class="line">Enjoy!</p>
</div>
</div>
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