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Baked Mushroom Risotto With Vegetables

Packed full of flavour using tinned soup and finished with whatever green veg you like

30 g butter

1 onion, finely diced

200 g mushrooms, grated

70 ml white wine (optional – see note above)

250 g carnarolli or arborio rice

400 g tin mushroom soup

500 ml stock or water

200 g broccoli

Shredded mushroom and thyme

Preheat the oven to 150c fan.

Place a flameproof oven dish over a medium heat. Gently melt the butter, add the onion and sauté for 5-7 minutes until soft.

Stir in the mushrooms and continue to cook for a minute. Add the rice and stir to coat in all the butter. If using wine, turn the heat up, add the wine, let it bubble for a minute then add soup and stock and 1/2 teaspoon of salt. Bring to a simmer them place the dish in the oven and cook uncovered for 35 minutes.

While the risotto is baking, cook the greens to your liking

Remove from the oven, allow to stand for a few minutes before serving, top with green vegetables.

Baked Mushroom Risotto with Vegetables

Baked Mushroom Risotto with Vegetables

Jules
Packed full of flavour using tinned soup and finished with whatever green veg you like. You may not have wine available and in an effort to keep costs down, the wine can be replaced at the end of the dish with a squeeze of lemon to taste.
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Prep Time 5 mins
Cook Time 40 mins
Course Main Course
Servings 4 people
Calories 338 kcal

Ingredients
  

  • 30 g butter
  • 1 onion finely diced
  • 200 g mushrooms grated
  • 70 ml white wine (optional - see note above)
  • 250 g carnarolli or arborio rice
  • 400 g tin mushrooms soup
  • 500 ml stock or water
  • 200 g broccoli

Instructions
 

  • Preheat the oven to 150c Fan
  • Place a flameproof oven dish over a medium heat. Gently melt the butter, add the onion and sauté for 5-7 minutes until soft.
  • Stir in the mushrooms and continue to cook for a minute. Add the rice and stir to coat in all the butter. If using wine, turn the heat up, add the wine, let it bubble for a minute then add soup and stock and 1/2 teaspoon of salt. Bring to a simmer them place the dish in the oven and cook uncovered for 35 minutes.
    Risotto rice, shredded mushroom and cooked onions ready to bake
  • While the risotto is baking, cook the greens to your liking.
    Vegetables and mushrooms ready to cook
  • Remove from the oven, allow to stand for a few minutes before serving and topping with green vegetables.
    Baked Mushroom Risotto after baking in the oven

Nutrition

Calories: 338kcalCarbohydrates: 65.9gProtein: 9.2gFat: 2.6gSaturated Fat: 0.7gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.6gCholesterol: 4.8mgSodium: 360.5mgPotassium: 1056.4mgFiber: 4.8gSugar: 5.1gVitamin A: 324.4IUVitamin C: 47.7mgCalcium: 124.4mgIron: 3.4mg
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