Baked Mushroom Risotto
Ingredients
- ¼ cup of olive oil
- I onion, chopped
- 2 cloves garlic, chopped
- 200g swiss brown mushrooms, sliced
- 200g button mushrooms, sliced
- 1 ½ cups arborio rice
- 1L vegan chicken stock (Australia’s Own or Massels)
- 3 sprigs of rosemary
- ½ cup of white wine
- Toasted almond flakes to serve
Directions
Step 1
Preheat oven to 180°C. Heat olive oil in an ovenproof heavy-based pan over a medium heat. Add chopped onion and garlic and cook, stirring, for 2 minutes until soft. Add mushrooms and cook, stirring, for 5 minutes until softened.
Step 2
Add rice and toss until coated with oil. Add chicken stock and rosemary and stir to combine.
Step 3
Cover with a lid and bake for 25 minutes until most of the liquid has evaporated.
Step 4
Add white wine and stir through. Allow to stand, covered, for 10 minutes.
Step 5
Sprinkle with some toasted flaked almonds to serve.
Ingredients
- ¼ cup of olive oil
- I onion, chopped
- 2 cloves garlic, chopped
- 200g swiss brown mushrooms, sliced
- 200g button mushrooms, sliced
- 1 ½ cups arborio rice
- 1L vegan chicken stock (Australia’s Own or Massels)
- 3 sprigs of rosemary
- ½ cup of white wine
- Toasted almond flakes to serve
