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Easy-peasy mushroom risotto

Who doesn't love a creamy risotto, and as this one is baked in the oven there is literally no effort required.

Rice type: Arborio rice
Servings: 4
Preparation Time: 25 mins
Cooking Time: 30-35 mins


• 30g dried porcini mushrooms
• 50g butter
• 2 shallots, diced
• 2 cloves garlic, finely chopped
• 250g chestnut mushrooms, sliced
• 250g arborio risotto rice
• 100ml dry sherry
• 500ml vegetable stock

Step 1

Preheat the oven to 160C, gas mark 3

Step 2

Soak the dried porcini mushrooms in 400ml boiling water for 15 minutes, drain reserving the juice and chop

Step 3

Melt the butter in a large frying pan and fry the shallots, garlic and both mushrooms for 3-4 minutes. Add the rice and stir to coat in the buttery juices.

Step 4

Stir in the sherry and reduce by half then add the stock and reserved porcini liquid. Bring to the boil and transfer to a casserole dish

Step 5

Cover and bake for 30-35 minutes until the rice is tender, but there is still some free sauce. Serve scattered with cheese and parsley

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