Baked Mushroom Risotto
The quality taste of mushroom really shines through in this delicious risotto.
- Time 40 Mins
- Feeds 6 People
- Level Intermediate
75G PURE SPREAD
75G RISOTTO RICE
1 GARLIC CLOVE, PEELED & CRUSHED
1/2 AN ONION, FINELY CHOPPED
1/2 A SMALL RED PEPPER, FINELY CHOPPED
1/2 A SMALL COURGETTE, FINELY DICED
300ML VEGETABLE STOCK
2 TBSP FRESH PARSLEY, FINELY CHOPPED
SALT & FRESHLY GROUND BLACK PEPPER
225G MIXED SEASONAL WILD MUSHROOMS
Preheat oven to 180°C/gas mark 4. Grease an ovenproof dish with Pure spread.
Heat 50g Pure spread in a pan, add onions and fry until soft. Add rice, red pepper and courgette and stir. Infuse saffron in stock and stir gradually into the rice mixture. Bring to boil. Reduce heat and simmer until rice is cooked (approximately 15 minutes), stirring frequently. Season.
Wipe mushrooms with some damp kitchen roll and remove the stalk. Chop the stalk and add to the rice.
Bake in a preheated oven at 15-20 minutes. Serve hot and garnish with fresh chopped parsley.