Baked Mushroom Risotto

  • cooking time
    70 m
  • calories per serve
    426 cal
  • serves
    6
50 g
margarine
1 medium
brown onion finely chopped (150g)
1 clove
garlic crushed
3 sprigs
thyme
1/2 cup
dry white wine (125ml)
250 g
mixed mushrooms sliced thinly
2 cups
arborio rice (400ml)
3 cups
hot chicken or vegetable stock (750ml)
375 ml
can NESTLÉ CARNATION light & creamy evaporated milk
1/4 cup
parmesan cheese finely grated (20g)
2 tbsp
chives chopped
1 tbsp
flat leaf parsley finely chopped
shaved parmesan for serving if desired

Method

  1. preheat oven to 180°c/160°c fan-forced.

  2. in a medium saucepan, melt margarine over medium-low heat; add onion and garlic, cook, stirring for 4-5 minutes or until softened. add thyme and wine, bring to the boil. cook, stirring, for 2 minutes or until liquid has almost evaporated.

  3. add mushrooms, cook for 2-3 minutes or until browned lightly. add rice; cook, stirring, for 1 minute. transfer mixture to 6 cup (1.5l) capacity oven proof dish. add combined stock and light & creamy evaporated milk, stir to combine.

  4. cover tightly with foil; transfer to oven. bake, stirring occasionally, for 55 minutes. stir in cheese and herbs. serve topped with shaved parmesan, if desired

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