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    Healthier Baked Mushroom Risotto

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    Preparation time is 10minutes
    Cook time is 1hours
    Total time is 1hours 10minutes
    Serve is for 4 people
    Estimated cost per serve is 4.58 dollar
    Difficulty level: 2 out of 4

    13 Ingredients

    Number of servings
    4
    • 3 cloves garlic, crushed
    • 60grams walnuts, chopped
    • 2tablespoons extra virgin olive oil
    • 500grams mushrooms, sliced
    • 1 lemon, zested and juiced, plus lemon halves to serve
    • 1 brown onion, finely diced
    • 1tablespoons thyme leaves
    • 1 cup arborio rice
    • 1 vegetable stock cube
    • 50grams parmesan, finely grated
    • 1 cup frozen peas
    • 1/2 cup light ricotta
    • 150grams spinach and kale mix, to serve

    Nutrition per serving

    1980 Kilojoules or 475 Calories
    23% of daily energy intake*
    Protein
    15.3grams
    Fat
    24.2grams
    Carbs
    48.8grams
    Sugars
    4.9grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    This mushroom risotto recipe is oven-baked with no need for constant stirring, making it the perfect midweek meal and one of the easiest risottos you'll ever make.

    Method

    Step 1 of 3

    Preheat oven to 200°C/180°C fan-forced. Place walnuts in a baking dish and bake for 5 minutes or until golden. Remove from dish and set aside.

    Step 2 of 3

    Meanwhile, heat oil in an ovenproof frying pan over medium heat. Add garlic, mushrooms, zest, onion and thyme and cook, stirring occasionally, for 10 minutes or until mushrooms have softened. Stir in rice, crumbled stock cube, 3 cups water and half of the parmesan, then bring to a simmer. Season with pepper.

    Step 3 of 3

    Bake, uncovered, for 45 minutes or until rice is tender, stirring in peas and ricotta in the last 5 minutes of cooking. Drizzle with lemon juice and scatter over walnuts and remaining parmesan. Serve with extra lemon, and spinach and kale mix.

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