Oven-Baked Cheesy Portobello Mushroom Risotto
Serves: 2
Total time: 35 min
Prep: 5 min
Cook: 25–30 min
Ingredients
For the risotto (2 servings)
160 g arborio rice
1 leek, washed, trimmed & sliced into rounds
2 garlic cloves, crushed & roughly chopped
80 g chestnut (button) mushrooms, torn
11 g vegetable stock mix (plus 600 ml boiling water)
30 ml Chinese rice wine
15 ml white wine vinegar
35 g Italian hard cheese, grated (reserve 35 g for mushrooms)
20 g baby rocket, washed & dried
Olive oil, salt & black pepper
For the cheesy portobellos
150 g portobello mushrooms (about 2–3 medium caps)
35 g Italian hard cheese, grated
Drizzle of olive oil
Pinch of salt
Method
Preheat & prep.
Preheat oven to 200 °C (180 °C fan) / Gas 6.
Boil 600 ml water.
Drizzle a wide-based, oven-proof casserole dish with a little olive oil; set over medium-high heat on the hob.
Cheesy portobellos.
Place portobello caps gill-side up on a baking tray.
Drizzle with olive oil, season with salt, and sprinkle on 35 g of grated cheese.
Set aside until ready to bake.
Build the risotto.
When the dish is hot, add leek rounds and sauté briefly.
Stir in the rice to coat in oil.
Add torn chestnut mushrooms and chopped garlic.
Pour in rice wine and vinegar, then sprinkle over the stock mix and pour on the 600 ml boiling water.
Oven cook.
Bring to the boil on the hob, cover with the lid, and transfer both casserole and tray of portobellos into the oven.
Bake for 25–30 minutes, until the rice is tender with a slight bite and mushrooms are juicy.
Finish & serve.
Remove from oven, stir the remaining 35 g grated cheese through the risotto; season to taste.
Arrange rocket alongside or on top, then place the cheesy portobellos over the risotto.
Grind over black pepper and dig in!
Enjoy your stress-free, one-pot dinner! Feel free to tweak the cheese or add a splash of cream at the end for extra richness.
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