OVEN BAKED MUSHROOM RISOTTO WITH PESTO
COOKBOOK: Coles Magazine - May 2019
Who would have ever thought a baked risotto would turn out so nice!
My first reaction was that the rice was going to be under-cooked, but it wasn’t. The taste was delicious and there was no need to stir during cooking time. The baking leaves a slight crusty top which gave it some extra colour.
It was in the oven for 50 mins which is much longer than making a risotto on the hotplate. The advantage of baking it is that you don’t need to stand beside the pan and keep stirring.
I was pleasantly surprised!
2 tablespoon olive oil , plus a little extra
1 leek, end and stalk removed, thinly sliced
4 shallots, sliced
1 brown onion, thinly sliced
2 cloves of garlic, chopped finely
600g mushrooms, white cap & brown, sliced
6 cups chicken or vegetable stock
125ml white wine
1 cup parmesan cheese
1 cup cream cheese
1 cup sun-dried tomato pesto in jar
100g spinach salad leaves
Pre heat the oven to 180C.
In a blender, add the almonds and spinach & 1 tablespoon of olive oil. Blend until smooth in texture. set aside.
Heat the oil in a deep pan. Fry the onion, garlic, shallots, leek until just soft. Add the mixture in a casserole oven dish.
Return to the deep pan and add a little oil if dry. Add the mushrooms , almond pesto & sun dried tomato pesto. Mix well. Add the parmesan & cream cheese. Combine well.
Add mushroom mixture to the onion mixture. Add rice and combine well. Spread out evenly in casserole dish. Add white wine and stock. Bake for 50mins - 1hour, or until rice is cooked through.
Please note: Rice absorbs liquid. If the rice dish remains with a slight amount of liquid, do not worry. Let it stand and it will all be absorbed in the next 10mins or so. If too dry and the rice is not cooked through, add a half cup of extra stock and leave in the oven for a further 10mins. Taste test to ensure rice is cooked .