Baked Mushroom Risotto

Today our healthy recipes is Baked Mushroom Risotto. Read more to find out the ingredients needed, preparation time, cooking time and how to cook.

Serves 4
Preparation time 15 minutes
Cooking time 1¼ hours


30 g (1½ oz) dried porcini mushrooms, soaked in 125 ml (4 fl oz) boiling
water for 10–15 minutes
25 g (1 oz) butter
1 tablespoon olive oil
2 shallots, finely chopped
1 leek, trimmed, cleaned and finely chopped
1 large garlic clove, finely chopped
350 g (11½ oz) short-grain brown rice
50 ml (2 fl oz) Marsala
1.2 litres (2 pints) vegetable stock
125 g (4 oz) asparagus tips, chopped
salt and pepper
finely grated Parmesan cheese, to serve (optional)

Baked Mushroom Risotto

Drain the porcini, reserving the soaking liquid, then squeeze dry and roughly

Heat the butter and oil in a large, flameproof casserole over a low heat, add the
shallots and leek and fry gently for 8 minutes or until softened. Add the garlic
and fry for a further 2 minutes. Stir the rice into the pan and cook for 1–2
minutes, then pour over the Marsala and bubble, stirring continuously, until

Mix in the mushrooms, reserved soaking liquid and stock, stir well and bring to
the boil. Season to taste with salt and pepper, cover and place in a preheated
oven, 180°C (350°F), Gas Mark 4, for 45 minutes, stirring occasionally.

Add the asparagus and stir well. Return to the oven for a further 15 minutes or
until the rice is tender and most of the liquid has been absorbed. Remove from
the oven and leave to stand for 2–3 minutes. Spoon the risotto into serving bowls and sprinkle with the grated Parmesan, if liked.

For Asian-style baked risotto, make as above, replacing the porcini mushrooms
with 30 g (1½ oz) dried shiitake mushrooms, the Marsala with 50 ml (2 fl oz)
sake, the vegetable stock with 1.2 litres (2 pints) instant miso soup and the
asparagus tips with 2 small, sliced pak choi.

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