{"id":27404,"date":"2023-11-13T16:27:12","date_gmt":"2023-11-13T16:27:12","guid":{"rendered":"https:\/\/www.myfussyeater.com\/?p=27404"},"modified":"2023-11-14T10:39:22","modified_gmt":"2023-11-14T10:39:22","slug":"baked-mushroom-risotto","status":"publish","type":"post","link":"https:\/\/www.myfussyeater.com\/baked-mushroom-risotto\/","title":{"rendered":"Baked Mushroom Risotto"},"content":{"rendered":"\n

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An easy risotto recipe baked in the oven. The ultimate comfort food this Winter!<\/em><\/strong><\/p>\n\n\n\n

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I’ve been making Baked Risotto for years now. Once you try it there really is no going back.<\/p>\n\n\n\n

Rather than standing over the stove adding ladels of stock to the rice, you can bung it all in the oven instead. So much easier!<\/p>\n\n\n\n

It all started with this Baked Cheese & Tomato Risotto Recipe<\/a><\/strong> and I’ve been making different variations ever since.<\/p>\n\n\n\n

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This is my mushroom version. For full disclosure my kids did not like it. They hate mushrooms!<\/p>\n\n\n\n

But I thought there might be some mushrooms loving families out there who will enjoy it.<\/p>\n\n\n\n

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Start by adding chopped mushrooms and cherry tomatoes to a baking dish with oil, onion and garlic.<\/p>\n\n\n\n

Bake in the oven for 15 minutes.<\/p>\n\n\n\n

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Add risotto rice and hot vegetable stock. It’s really important that the stock is hot.<\/p>\n\n\n\n

If not it will take a lot longer to cook as the stock will need to come to boiling point.<\/p>\n\n\n\n

That all gets cooked for another 25-30 minutes.<\/p>\n\n\n\n

\"Grated<\/figure>\n\n\n\n

The final step is to add some grated cheddar cheese and stir well.<\/p>\n\n\n\n

And that’s it.<\/p>\n\n\n\n

A delicious family meal with none of the faff of a typical risotto recipe!<\/p>\n\n\n\n

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