Baked mushroom risotto

Updated at: Thu, 17 Aug 2023 05:07:33 GMT

Step 1

Preheat the oven to 180°C (350°F), Gas mark 4.

Step 2

Melt 25g of the butter in a large casserole dish or ovenproof saucepan on a medium heat. Add the onions, mushrooms and garlic and sauté for 6-8 minutes or until soft and turning golden. Meanwhile, pour the stock into a separate pan, bring to the boil, then reduce the heat and leave to simmer on the hob.

Step 3

Next, tip in the rice and gently stir-fry for a further 2 minutes

Step 4

Pour in the wine, then bring to a simmer, stirring as the mixture heats up, and cook for 2-3 minutes or until the wine has evaporated. Pour in the simmering stock. stirring to combine, then bring to the boil, cover and bake in the oven for 10-12 minutes or until just al dente.

Step 5

Remove the risotto from the oven and add the grated Parmesan cheese and remaining 75g butter, then use a wooden spoon to vigorously beat everything together. Stir in the oregano or parsley, lemon juice and mascarpone (if using). Serve immediately with extra Parmesan on top

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