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Baked Mushroom Risotto


Time preparation20mn

Time cooking70mn

Time Total90mn


50g margarine

1 (150g) medium brown onion, finely chopped

1 clove garlic, crushed

3 sprigs of thyme

½ cup (125mL) dry white wine

250g mixed mushrooms, sliced thinly

2 cups (400g) arborio rice

3 cups (750mL) hot chicken or vegetable stock

375mL can light evaporated milk

¼ cup (20g) parmesan cheese, finely grated

2 tbsps chives, chopped

1 tbsp flat leaf parsley, finely chopped

shaved parmesan for serving if desired


  1. Preheat oven to 180°C/160°C fan-forced.
  2. In a medium saucepan, melt margarine over medium-low heat; add onion and garlic, cook, stirring for 4-5 minutes or until softened. Add thyme and wine, bring to the boil. Cook, stirring, for 2 minutes or until liquid has almost evaporated.
  3. Add mushrooms, cook for 2-3 minutes or until browned lightly. Add rice; cook, stirring, for 1 minute. Transfer mixture to 6 cup (1.5L) capacity oven proof dish. Add combined stock and light evaporated milk, stir to combine.
  4. Cover tightly with foil; transfer to oven. Bake, stirring occasionally, for 55 minutes. stir in cheese and herbs. Serve topped with shaved parmesan, if desired.

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