Name: One Pan Baked Mushroom Risotto with Goats Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
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

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