Easy baked mushroom risotto recipe from twinsmum100 |
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Ingredients500g carnaroli or arborio risotto rice1 litre vegetable stock 250g mushrooms (chopped) 250g chestnut mushrooms (chopped) 1 onion (finely chopped) 2 sticks celery (finely chopped) Fresh parsley (finely chopped) 200g grated Parmesan 100g Philadelphia or other cream cheese Optional - small glass white wine Optional - handful dried porcini mushrooms |
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Method1. Preheat oven to 200C2. Put onion, celery, mushrooms and risotto rice into a rectangular baking dish, add a handful of chopped parsley. 3. If using add the wine and porcini mushrooms. 4. Pour over the hot vegetable stock and season. 5. Stir to mix together and place in the oven. 6. Cook for 30 mins or until all liquid has been absorbed, giving a quick stir halfway at 15 minutes 7. Once cooked stir in the Philadelphia and Parmesan cheese, sprinkle some chopped parsley! And tuck in! | |||||||||||||||||||
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