Baked Mushroom & Sage Risotto
By Bertolli
Published on 15 December 2015
This baked risotto is easy enough to make for a mid week meal, although it's just as suited to entertaining.Time and servings
1 hr 10 minsTotal time
4Servings
10 minsPrep time
1 hrCooking time
Ingredients
- 25 g of bertolli spread
- 500 g of mixed mushrooms, cleaned
- 6 large fresh sage leaves
- 2 garlic cloves, finely chopped
- 150 ml of white wine
- 300 g of risotto rice
- 50 g of parmesan, freshly grated, plus extra for serving
- 2 cubes of vegetable stock (700ml)
Method
Step 1
Preheat the oven to 200C, Gas 6. Grease a large ovenproof dish generously with Bertolli spread. Cut any large mushrooms into bite-sized pieces and finely chop the sage.Step 2
Place the mushrooms and half of the stage into the dish with the garlic and white wine. Season generously with salt and pepper. Roast in the oven for 20 minutes, stirring once during cooking.Step 3
Add the rice and mix well to to coat in the liquid. Add the stock. Cover with a tight fitting lid or foil and turn to the oven. Place into the oven and reduce the heat to 180C/Gas 4. Cook without stirring for 40-45 minutes or until much of the liquid is absorbed and the rice is just tender.Step 4
Remove the risotto from the oven and leave to rest for 5 minutes, then stir in the Parmesan for about 1-2 minutes or until the rice is creamy. Add the remaining sage and some seasoning to taste. Great with a dressed green salad.Step 5
Cook's tip: if you're catering for carnivore's, try adding diced pancetta or chicken breast with the mushrooms in step 2 making sure that it's cooked through at the end of cooking.