Oven-cooked creamy mushroom risotto

Oven-cooked creamy mushroom risotto

If you want to serve this to vegetarians, replace the Parmesan with mature Cheddar and the chicken stock with vegetable stock.

By , 21 September 2015
Oven-cooked creamy mushroom risotto
  • Ready in: 60 mins
  • Serves: 4
  • Price: 82p per serving
Nutritional Info
Each 397g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt low
  • Energy 1641KJ 392KCAL
of your reference intake.
Typical energy values per 100g: 413kJ/99kcal.
  • 1 tbsp olive oil
  • 50g butter
  • 4 shallots, finely chopped
  • 250g jumbo mushrooms, sliced
  • 200g carnaroli rice
  • 150ml dry white wine, optional
  • 675ml hot chicken stock
  • 2 sprigs fresh thyme, leaves only, plus extra for serving
  • 25g freshly grated Parmesan, plus extra shavings to serve
  • 100g Asda Fromage Frais
  • Pre-heat the oven to 150C/130C Fan/Gas 2. Put an ovenproof dish that will hold 1.5 litres in the oven to warm. Heat the oil and half the butter in a large pan. Add the shallots and cook over a low heat until soft. Add the rest of the butter and the mushrooms and cook for another 3 minutes, stirring occasionally.

  • Add the rice and stir so that all the grains are thoroughly coated, then add the wine and simmer until all the liquid has been absorbed by the rice. Add the stock and thyme and heat until simmering.

  • Pour the mixture into the dish and cook in the oven, uncovered, for 35 minutes.

  • Add the grated Parmesan and stir well, then return the dish to the oven for another 10 minutes. Stir in the fromage frais and cook for a further 5 minutes.

  • Serve with extra Parmesan shavings and thyme sprigs sprinkled on top.

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