No matter if you have always liked to cook or you have selected up it like a spare time activity during quarantine, we might venture a guess which you simply are watching for new recipes to use out. Afterall, getting creative from your kitchen can be an excellent and fulfilling means to devote time.

We've gathered all the most adored and highest rated Oven baked mushroom risotto inside our site. It is the finest of the Very Best!

We've rounded up the most useful recipes . They truly are our most loved, rated and commented 5-star recipes out of our huge local neighborhood, all in 1 location. The programs, mains, desserts and much more are guaranteed yummy!

Ingredients

2 teaspoons olive oil
1 large leek, trimmed, thinly sliced
400g mixed mushrooms (such as Swiss brown, button and shiitake), sliced
2 garlic cloves, crushed
2 teaspoons chopped fresh rosemary
250g arborio rice
80ml (1/3 cup) white wine
750ml (3 cups) Massel vegetable or chicken style liquid stock
250g broccoli, trimmed, cut into florets
20g (1/4 cup) finely grated parmesan, plus extra to serve

Method

Step 1 Preheat oven to 180°C. Heat oil in a large flameproof casserole dish over high heat. Sauté leek, stirring, for 2 minutes or until soft. Add mushroom, garlic and rosemary. Cook, stirring, for 3-4 minutes or until mushroom is soft. Add rice and cook, stirring, for 1 minute or until grains appear glassy. Add wine and cook, stirring, for 1 minute or until evaporated. Add stock and bring to the boil, stirring occasionally.
Step 2 Cover with a tight-fitting lid and transfer to oven. Bake for 15 minutes. Stir in broccoli and bake for another 5 minutes or until broccoli is tender-crisp.
Step 3 Stir in parmesan cheese (see note). Set aside, covered, for 2-3 minutes. Top with extra parmesan to serve.

Oven baked mushroom risotto

How to make Oven baked mushroom risotto

Ingredients

Method