Oven-baked risotto on mushrooms
Please log in to save or rate.
Time to make:
$3.85 per serve
(at time of publication)
Full ingredients list:
- 1 tablespoon reduced-fat dairy spread
- 1 large leek, thinly sliced crossways
- 1 clove garlic, crushed
- 4 cups reduced-salt vegetable stock
- 1 1/2 cups arborio rice
- 1/3 cup dry white wine
- 4 flat mushrooms, stems trimmed
- 40g baby rocket leaves
- 1/3 cup grated parmesan
- 2 tablespoons chopped oregano
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200ÂºC. Melt spread in a large flameproof dish over medium-high heat. Add leek and garlic and cook, stirring, for 4-5 minutes or until leek is soft. Remove from heat. Add stock, rice and wine. Cover with a lid or foil and bake on middle shelf of oven, stirring every 15 minutes, for 35 minutes or until rice is tender and liquid is absorbed.
Step 2 Place mushrooms onto a baking tray. Spray with cooking oil. Bake on top shelf of oven for 10-12 minutes or until tender.
Step 3 Place mushrooms onto serving plates. Stir rocket, parmesan and oregano through risotto. Spoon risotto over each mushroom, and serve.
About this recipe
First published: May 2008