Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 350grams parmesan cheese (wedge)
- 250grams butter
- 250grams fresh mushrooms portobello flat large
- 1 onion brown
- 200grams fresh mushrooms button
- 1L chicken liquid stock salt reduced
- 1kilograms arborio rice
- 1L olive oil
- 10grams herb fresh thyme
- 10grams herb fresh chives
- 1 fresh garlic
- 80grams pine nuts
Method
Step 1 of 6
Preheat oven to 180°C fan-forced. Place Portobello mushrooms cut side up on a baking paper-lined oven tray. Drizzle with half the oil. Place a sprig of thyme over each. Bake for 20 minutes or until mushrooms are tender. Cover with foil and keep warm.
Step 2 of 6
Meanwhile, place stock in a saucepan and bring to the boil then remove from heat. Heat remaining oil and butter in a large ovenproof casserole pan. Cook onion, stirring, for 5 minutes or until soft. Stir in garlic. Increase heat to high. Add rice and stir until coated. Add button mushrooms cook stirring for 2 minutes. Add stock and stir to combine. Cover with a tight fitting lid.
Step 3 of 6
Place pan in oven and bake for 18-20 minutes or until rice is tender.
Step 4 of 6
Meanwhile, thickly slice Portobello mushrooms.
Step 5 of 6
Remove risotto from oven. Stir through 1/2 cup hot water and parmesan.
Step 6 of 6
Spoon risotto among plates and top with mushrooms, chives and pine nuts. Tip 1: Swap the parmesan with feta. Tip 2: Add 2 chopped chicken thigh fillets in with the button mushrooms. Tip 3: Leftover risotto can be cooled and tablespoonfuls of the rice can be rolled into patties and pan-fried or oven-baked for a snack.
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