Oven-baked Mushroom Risotto
- Serves:
- 4
- Ready in:
- 60 mins +
Ingredients
- 10g dried porcini mushrooms
- 1.2 lt boiling water
- 1 tsp Marigold vegetable bouillon
- 1 onion, chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, chopped
- 2 tbsp olive oil
- 275g chestnut mushrooms, sliced
- 350g risotto rice
- 100ml vegetarian sherry
To serve
- chopped parsley
- flaked or finely grated vegetarian Parmesan-style cheese, optional
Method
- 1
Heat the oven to 200C(Fan 180C)/400F/Gas 6. Place a large casserole dish (or roasting tin) for cooking the risotto in the oven.
- 2
Put the porcini mushrooms into a saucepan with the boiling water and vegetable bouillon powder. Set aside for 30 minutes.
- 3
Fry the onion and celery in a large saucepan for five minutes. Stir in the garlic and mushrooms. Cook, uncovered, for 15-20 minutes, until the mushrooms have absorbed any liquid.
- 4
Add the rice, stir for 1-2 minutes, then pour in the sherry. With a slotted spoon remove the dried mushrooms from the bouillon mixture, chop roughly and add, along with 1 tsp salt and black pepper. Bring the bouillon to the boil.
- 5
Put the rice mixture into your heated casserole, then pour in the boiling bouillon. Stir quickly, then bake, uncovered, for 20-25 minutes until the rice is tender.
- 6
Stir very well, check the seasoning, scatter with parsley and serve, with cheese, if liked.
PER SERVING: 8.3g FAT (Excluding extras)
Oven-baked Mushroom Risotto was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 10g dried porcini mushrooms
- 1.2 lt boiling water
- 1 tsp Marigold vegetable bouillon
- 1 onion, chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, chopped
- 2 tbsp olive oil
- 275g chestnut mushrooms, sliced
- 350g risotto rice
- 100ml vegetarian sherry
To serve
- chopped parsley
- flaked or finely grated vegetarian Parmesan-style cheese, optional
- 1
Heat the oven to 200C(Fan 180C)/400F/Gas 6. Place a large casserole dish (or roasting tin) for cooking the risotto in the oven.
- 2
Put the porcini mushrooms into a saucepan with the boiling water and vegetable bouillon powder. Set aside for 30 minutes.
- 3
Fry the onion and celery in a large saucepan for five minutes. Stir in the garlic and mushrooms. Cook, uncovered, for 15-20 minutes, until the mushrooms have absorbed any liquid.
- 4
Add the rice, stir for 1-2 minutes, then pour in the sherry. With a slotted spoon remove the dried mushrooms from the bouillon mixture, chop roughly and add, along with 1 tsp salt and black pepper. Bring the bouillon to the boil.
- 5
Put the rice mixture into your heated casserole, then pour in the boiling bouillon. Stir quickly, then bake, uncovered, for 20-25 minutes until the rice is tender.
- 6
Stir very well, check the seasoning, scatter with parsley and serve, with cheese, if liked.
PER SERVING: 8.3g FAT (Excluding extras)
Oven-baked Mushroom Risotto was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
