Name: Baked Mushroom Risotto
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
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

Description

An easy mushroom risotto recipe baked in the oven. The ultimate comfort food this Winter!

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

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Instructions

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.

Notes

Leftovers can be stored in the fridge for 2 days in an airtight container.

This risotto can also be frozen. Defrost at room temperature overnight and reheat in the microwave.