Baked Mushroom Risotto - Pure Free From

Baked Mushroom Risotto

The quality taste of mushroom really shines through in this delicious risotto.

Yields6 ServingsTotal Time40 minsDifficultyIntermediate
Baked Mushroom Risotto

Ingredients

 75 g PURE OLIVE SPREAD
 75 g RISOTTO RICE
 1 GARLIC CLOVE (PEELED & CRUSHED)
 ½ AN ONION (FINELY CHOPPED)
 ½ A SMALL RED PEPPER (FINELY CHOPPED)
 ½ A SMALL COURGETTE (FINELY DICED)
 300 ml VEGETABLE STOCK
 2 tbsp FRESH PARSLEY (FINELY CHOPPED)
 225 g MIXED SEASONAL WILD MUSHROOMS
 SALT & FRESHLY GROUND BLACK PEPPER (TO TASTE)

Method

1

Preheat oven to 180°C/gas mark 4. Grease an ovenproof dish with Pure Olive spread.

2

Heat 50g Pure Olive spread in a pan, add onions and fry until soft.

3

Add rice, red pepper and courgette and stir. Infuse saffron in stock and stir gradually into the rice mixture. Bring to boil.

4

Reduce heat and simmer until rice is cooked (approximately 15 minutes), stirring frequently. Season.

5

Wipe mushrooms with some damp kitchen roll and remove the stalk. Chop the stalk and add to the rice.

6

Bake in a preheated oven at 15-20 minutes.

7

Serve hot and garnish with fresh chopped parsley.