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Cuisine Magazine Recipes

Baked mushroom risotto

Posted on : 31-08-2015

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Ingredients 

3 cups Campbell's Real Stock Vegetable Salt Reduced
50g butter
400g mixed mushrooms, sliced
1 medium brown onion, finely chopped
2 garlic cloves, crushed
2 cups SunRice Arborio Risotto Rice
1/2 cup dry white wine
1/3 cup chopped fresh chives
1/3 cup finely grated parmesan cheese

Method 

Step 1

Preheat oven to 180°C/160°C fan-forced. Place stock and 1 1/2 cups cold water in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, until needed.

Step 2

Melt half the butter in a flameproof dish over high heat. Add mushroom. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate. Reduce heat to medium. Melt remaining butter in pan. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Cook, stirring, for 2 minutes or until liquid has almost evaporated.

Step 3

Stir in stock mixture and mushroom. Cover tightly with foil. Transfer to oven. Bake, stirring occasionally, for 25 minutes. Remove foil. Bake for 5 minutes or until liquid has absorbed and rice is tender. Stir in chives and cheese. Serve.

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