Soy-buttered mushroom & chive oven-baked risotto
Save time midweek with this risotto as the oven does the work. Soy and miso flavours add depth to the mushrooms for a flavourful autumnal supper.
Ingredients · Servings 2
- 2 garlic cloves
- 1 onion or large shallot
- 1 tbsp olive oil
- 175g risotto rice
- 500ml hot chicken or vegetable stock
- 1-2 tsp white miso (depending on the strength of your stock)
- 250g mushrooms
- 50g butter
- 1 tbsp soy sauce
- 15g parmesan or vegetarian Italian-style hard cheese
- handful of chives
- 1-2 tbsp rice or white wine vinegar (see tip)
Method · 45 min
- Heat the oven to 220C/200C fan/gas 7. Finely chop the garlic and onion. Heat the oil in an ovenproof frying pan over a medium heat and cook the garlic and onions for 6-8 mins until soft. Add the rice and stir for a few minutes to toast.
- Pour in the stock and miso. Bring to a simmer, then stir a few times until the miso has melted. Cover with a lid, transfer to the oven and bake for 20-25 mins.
- Meanwhile, slice the mushrooms. Melt the butter in a frying pan over a medium heat and, once foaming, fry the mushrooms for 8-10 mins until any moisture that was released has evaporated and the mushrooms are lightly golden. Turn the heat to low and stir in the soy to coat.
- Chop the chives. When the rice is tender and the stock has been absorbed, stir in the cheese and a splash of boiling water, if needed, to achieve a creamy finish. Stir in the mushrooms and chives, and season and taste – add enough vinegar to balance the richness.
- 1 onionor large shallot
- 15g parmesanor vegetarian Italian-style hard cheese
- kcal697
- fat30g
- saturates16g
- carbs84g
- sugars9g
- fibre6g
- protein20g
- salt3.27g
