Creamy baked mushroom risotto

You can’t go wrong with a good risotto for those nights when you’re looking to serve something up to a group of guests or you’re just cooking for one. But, with so many different variations on the classic dish, it can be hard to make a decision.

However, you just can’t go past this creamy mushroom version if you’re looking for a straightforward dinner to whip up. It’s so incredibly tasty, surprisingly versatile and has a super simple cooking process – you’ll fall in love at first bite!

Ingredients

• 3 cups vegetable liquid stock
• 50g butter
• 400g mixed mushrooms, sliced
• 1 medium brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 cups arborio rice
• 1/2 cup dry white wine
• 1/3 cup chopped fresh chives
• 1/3 cup finely grated parmesan cheese

Method

1. Preheat oven to 180C. Add stock and 1 1/2 cups cold water to saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, until needed.
2. Melt half the butter in flameproof dish over high heat. Add mushroom. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to plate. Reduce heat to medium. Melt remaining butter in pan. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Cook, stirring, for 2 minutes or until liquid has almost evaporated.
3. Stir in stock mixture and mushroom. Cover tightly with foil. Transfer to oven. Bake, stirring occasionally, for 25 minutes. Remove foil. Bake for 5 minutes or until liquid has absorbed and rice is tender. Stir in chives and cheese. Serve.