Oven Baked Mushroom Risotto

I am using:

Prep time

10min

Cook time

40min
SunRice Risotto Style Rice

SunRice Risotto Style Rice

- Risotto Style Rice - Round, tender medium- grains - Locks in moisture when cooked - Ideal for creamy risotto - Naturally Gluten Free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 3 tbsp olive oil

  • 1 onion (diced )

  • 300 g mushrooms sliced

  • 1000 ml stock

  • 300 g SunRice Risotto Style Rice

  • 100 g grated parmesan

  • 2 handful chopped parsley

Risotto

Characteristics

Medium

Medium

Soft

Soft

Tender

Tender

Photo of Oven Baked Mushroom Risotto

Method

  • Preheat oven to 180’C fan forced. Heat oil in a large oven-proof dish with a tight-fitting lid.

  • Add onion and sauté for 3 minutes.

  • Add mushrooms and sauté for 5 minutes until lightly browned.

  • Add SunRice Risotto Style Rice and sauté for 1 minute, then add the stock. Stir well to combine.

  • Cover with a lid and place in the oven for 40 minutes.

  • Stir in parsley and parmesan then serve immediately.

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