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
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
363.5857143 g
1781.57
14.42
9.52
65.38
11.33
782.41
Average Quantity
per:
100 g
490
4
3
0
18
3
215
0
0

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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