Baked Mushroom Risotto
Looking for a rustic recipe to hit the spot? You'll love this Baked Mushroom Risotto, a delicious, hearty meal that's easy to prepare and to bake. Serve with extra lemon, spinach, and kale.
Ingredients
- 3 cloves garlic, crushed
- 60 grams walnuts, chopped
- 2 tablespoons extra virgin olive oil
- 500 grams mushrooms, sliced
- 1 lemon, zested and juiced
- 1 brown onion, finely diced
- 1 tablespoons thyme leaves
- 1 cup arborio rice
- 1 cube vegetable stock
- 50 grams parmesan, finely grated
- 1 cup frozen peas
- 1/2 cup ricotta
- 150 grams spinach and kale mix
- 3 cloves garlic, crushed
- 60 grams walnuts, chopped
- 2 tablespoons extra virgin olive oil
- 500 grams mushrooms, sliced
- 1 lemon, zested and juiced
- 1 brown onion, finely diced
- 1 tablespoons thyme leaves
- 1 cup arborio rice
- 1 cube vegetable stock
- 50 grams parmesan, finely grated
- 1 cup frozen peas
- 1/2 cup ricotta
- 150 grams spinach and kale mix
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced). Place walnuts in a baking dish and bake for 5 minutes or until golden. Remove from dish and set aside.
- Step 2 of 5Meanwhile, heat oil in an ovenproof frying pan over medium heat. Add garlic, mushrooms, lemon zest, onion and thyme and cook, stirring occasionally, for 10 minutes or until mushrooms have softened.
- Step 3 of 5Stir in rice, crumbled stock cube, 3 cups of water and half of the Parmesan, then bring to a simmer. Season with pepper.
- Step 4 of 5Bake, uncovered, for 45 minutes or until rice is tender, stirring in peas and ricotta in the last 5 minutes of cooking. Drizzle with lemon juice and scatter over walnuts and remaining Parmesan.
- Step 5 of 5Serve with extra lemon, and spinach and kale mix.
Method
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced). Place walnuts in a baking dish and bake for 5 minutes or until golden. Remove from dish and set aside.
- Step 2 of 5Meanwhile, heat oil in an ovenproof frying pan over medium heat. Add garlic, mushrooms, lemon zest, onion and thyme and cook, stirring occasionally, for 10 minutes or until mushrooms have softened.
- Step 3 of 5Stir in rice, crumbled stock cube, 3 cups of water and half of the Parmesan, then bring to a simmer. Season with pepper.
- Step 4 of 5Bake, uncovered, for 45 minutes or until rice is tender, stirring in peas and ricotta in the last 5 minutes of cooking. Drizzle with lemon juice and scatter over walnuts and remaining Parmesan.
- Step 5 of 5Serve with extra lemon, and spinach and kale mix.
Nutrition per serving
2422 Kilojoules
Protein23 grams
Fat29 grams
Carbs51 grams
Sugars7 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced). Place walnuts in a baking dish and bake for 5 minutes or until golden. Remove from dish and set aside.
- Step 2 of 5Meanwhile, heat oil in an ovenproof frying pan over medium heat. Add garlic, mushrooms, lemon zest, onion and thyme and cook, stirring occasionally, for 10 minutes or until mushrooms have softened.
- Step 3 of 5Stir in rice, crumbled stock cube, 3 cups of water and half of the Parmesan, then bring to a simmer. Season with pepper.
- Step 4 of 5Bake, uncovered, for 45 minutes or until rice is tender, stirring in peas and ricotta in the last 5 minutes of cooking. Drizzle with lemon juice and scatter over walnuts and remaining Parmesan.
- Step 5 of 5Serve with extra lemon, and spinach and kale mix.