Baked Mushroom Risotto

 I thought I better start posting some good food recipes before you all think that we live on biscuits and delicious treats in our home...

So here is start...

...mmmm we love baked Risotto's AND you dont have to stand and stir for ages like you do with stove top Risotto's...

You will need:

2 Tblsp Olive oil

400gr mushrooms - sliced  

(I used a mix of white button and big black mushrooms)

1 - 2  onions - finely chopped

1 - 2 tsp garlic

1 tsp salt

1 cup Arborio Rice

 500ml Vegetable stock

100gr approx Parmesan cheese - grated

Ground Pepper

Shavings of parmesan 

Preheat your oven to 200 degrees Celcuis.

Add olive to a pan, then add the mushrooms, garlic and salt.

Cook for a few minutes, just until mushrooms are soft. Do not overcook the mushrooms!!

Place the mushrooms in a oven proof dish.

Then in the same pan cook  the chopped onions until soft and translucent.

Add the rice and stir for one minute until nicely coated.

Add the stock and bring to simmering point.

Pour into the oven dish containing the mushrooms, add the grated parmesan, some ground pepper and combine well.

Place shaved or grated parmesan on top.

Cover dish and bake for 30 minutes or until the rice is cooked. 

Enjoy with a salad and some crusty french bread!