mixed mushroom baked risotto

Hi guys!

Soo, another Monday has come along and, even though it is Pentecost monday, I don't want to break with tradition and introduce you to another vegetarian recipe. This week's recipe is not very fancy nor is it work-intense but it is the kind of food you're looking forward to after a long day of studying, in my case. As some of you know, I am a big fan of Donna Hay's version of a baked risotto as it is so incredibly easy but giving you all the comfort of "real" risotto. To make it vegetarin: use vegetable stock instead of chicken stock (as I always do). Here's the link to today's recipe: https://www.donnahay.com.au/recipes/dinners/mixed-mushroom-baked-risotto

Again, a few super simple steps and you're sitting in front of a perfect lunch or dinner.

1) Preheat the oven to 180°C (355°F). Slice the mushrooms. Heat a large non-stick frying pan over medium heat. Add the butter, oil, garlic and mushrooms for 5 minutes or until the mushrooms are golden.

2) Place the rice, vegetable (!) stock and mushroom mixture in a 10 cup (2,5 l) capacity baking dish and stir to combine.

3) Cover tightly with foil - remember to put the glossy side on the inside as it would reflect part of the warmth whereas the dull side will channel the warmth. Bake for 40 minutes or until most of the stock is absorbed and the rice is al dente. 

4) Add the parmesan, butter, salt and pepper and stir until the butter is melted. Serve immediately.

Serves: 4 (as a main dish, approx. 6 to 8 as a side)
Active preparation time: max. 10 minutes
Total preparation time: about 50 minutes

Here's how my dinner looked:

The mushrooms get a lot of flavor from slowly browning in the pan before cooking along the rice so they can pass it to the risotto while baking. I personally omitted the garlic as I don't like the taste as much and it works just as well. This dish is super easy yet incredibly satisfying and flavourful and one of my absolute comfort foods. 

Have a great week and have fun trying!