Oven-baked mushroom risotto with pesto

The oven does all the hard work when you make this creamy baked mushroom risotto. Serve with homemade chive pesto for a delicious vegetarian dinner.

6

10m

Note: + 5 mins standing time

1h 10m

Ingredients

  • 1 tbs olive oil
  • 1 leek, pale section only, thinly sliced
  • 1 small fennel, thinly sliced
  • 1 brown onion, thinly sliced
  • 1 garlic clove, crushed
  • 200g brown mushrooms, thickly sliced
  • 20g dried porcini mushrooms
  • ½ cup (125ml) dry white wine
  • 2 cups (400g) arborio rice
  • 4 cups (1L) vegetable or chicken stock
  • ½ cup (40g) finely grated parmesan
  • ½ cup (125g) mascarpone

Chive pesto

  • 60g pkt Coles Australian Baby Rocket
  • ¼ cup finely chopped chives
  • 1 garlic clove, crushed
  • ¼ cup (20g) finely grated parmesan
  • ¼ cup (35g) slivered almonds, toasted
  • ⅓ cup (80ml) olive oil

Method

STEP 1

Preheat oven to 150°C. Heat half the oil in a flameproof casserole pan over medium heat. Add leek, fennel, onion and garlic and cook, stirring, for 5 mins or until onion softens. Transfer to a bowl.

STEP 2

Heat remaining oil in the pan. Add brown mushroom and cook, stirring, for 2-3 mins or until light golden. Remove from heat. Stir in the onion mixture, porcini mushrooms, wine, rice and stock.

STEP 3

Cover and bake for 1 hour or until rice is tender and liquid is almost absorbed. Set aside, covered, for 5 mins.

STEP 4

Meanwhile, to make the chive pesto, process the rocket, chive, garlic, parmesan and almond in a food processor until finely chopped. With the motor running, add the oil in a thin, steady stream until combined. Season.

STEP 5

Stir the parmesan and half the mascarpone into the risotto. Divide the risotto among serving bowls. Top with remaining mascarpone and chive pesto.

Dietary Information

Peanut-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.