One Pan Baked Mushroom Risotto with Goats Cheese

Yields6 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 20 g butter
 1 onion, diced
 4 cloves garlic, crushed
 250 g mushrooms, 1cm sliced
 2 tbsp shitake mushroom powder*
 3 3-4 sprigs thyme
 1 ½ cups arborio rice
 ½ cup white wine
 2 chicken or vegetable stock cubes
 3 cups boiling water
 100 g goats cheese
 Thyme sprigs, to serve
1

Preheat oven to 160℃

2

Melt butter in a large, ovenproof pan over medium heat. Add the onion and garlic and sweat until softened.

3

Add the mushrooms to the pan. Cook, stirring for 2-3 minutes or until starting to soften. Add the shitake mushroom powder and thyme. Stir to combine then add the arborio rice. Cook, stirring for 1-2 minutes or until the rice is coated in butter.

4

Add wine to the pan. Cook, stirring until evaporated. In the meantime, combine the stock cubes and boiling water. Allow to dissolve then add the stock to the pan. Stir to combine then cover and place in the oven to cook for 25 minutes.

5

Remove the pan from the oven and allow to stand for 5 minutes.

6

Remove the thyme sprigs from the risotto. Add the goats cheese and gently stir to combine before serving.

*to make shitake mushroom powder, place dried shiitake mushrooms in a spice blender or small food processor and blitz into a fine powder.

Ingredients

 20 g butter
 1 onion, diced
 4 cloves garlic, crushed
 250 g mushrooms, 1cm sliced
 2 tbsp shitake mushroom powder*
 3 3-4 sprigs thyme
 1 ½ cups arborio rice
 ½ cup white wine
 2 chicken or vegetable stock cubes
 3 cups boiling water
 100 g goats cheese
 Thyme sprigs, to serve

Directions

1

Preheat oven to 160℃

2

Melt butter in a large, ovenproof pan over medium heat. Add the onion and garlic and sweat until softened.

3

Add the mushrooms to the pan. Cook, stirring for 2-3 minutes or until starting to soften. Add the shitake mushroom powder and thyme. Stir to combine then add the arborio rice. Cook, stirring for 1-2 minutes or until the rice is coated in butter.

4

Add wine to the pan. Cook, stirring until evaporated. In the meantime, combine the stock cubes and boiling water. Allow to dissolve then add the stock to the pan. Stir to combine then cover and place in the oven to cook for 25 minutes.

5

Remove the pan from the oven and allow to stand for 5 minutes.

6

Remove the thyme sprigs from the risotto. Add the goats cheese and gently stir to combine before serving.

*to make shitake mushroom powder, place dried shiitake mushrooms in a spice blender or small food processor and blitz into a fine powder.

Notes

One Pan Baked Mushroom Risotto with Goats Cheese

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