Baked Mushroom Risotto
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp oil
- 1 onion, chopped
- 2 garlic cloves, diced
- 200g mushrooms, chopped
- 200g cherry tomatoes
- 300g risotto rice
- 900ml hot vegetable stock
- 80g grated cheddar cheese
Method
- Preheat the oven to 200c fan.
- Add the oil, onion, garlic, mushrooms and tomatoes to an oven dish and stir.
- Bake for 15 minutes.
- Add the risotto rice and hot veg stock and stir again.
- Bake in the oven for another 25 - 30 minutes, stirring a couple of times.
- When cooked the stock will have been absorbed and the rice will be fully cooked.
- Remove from the oven and stir in the grated cheese.
- Serve immediately.