Making risotto on the hob is a beautiful relaxing experience but sometimes you just need to stick something in the oven and get on with some other jobs.
This loses very little of its beauty by doing so, all you miss out on is the soporific stirring!
I always like to keep some mushrooms back to adorn the top of the risotto, and here I fried them with fresh herbs and garlic.
Heat the oven to 200 degrees.
In a large ovenproof dish that has a lid fry the onion and most of the garlic in a couple of tablespoons of olive oil until translucent. I keep the onions in thin slices rather than finely chopping for this dish as I think it makes it more interesting to eat!
In another large frying pan fry all but a handful of the mushroom slices. Yes there are a lot but they cook right down and you need a mushroom risotto to be mushroomy.
Add the wine to the onion and garlic pan and cook it off. Stir in the rice and mushrooms the add the stock.
Put the lid on and place in the oven for about 25 mins, stirring half way through and adding more stock or water if need be, in fact I tip in a bit more wine here as it gives it a lovely zing.
Five minutes before the end fry the remaining mushrooms with the chopped herbs and the leftover touch of garlic.
Serve the risotto topped with the mushrooms, a squeeze of lemon and herbs and a good amount of grated fresh Parmesan. If you’re vegetarian or vegan you can omit the cheese.
Mushrooms provide lots or Riboflavin (vitamin B2). Not only is this important for energy production but it also helps to bring iron out of storage and into cells. Mushrooms grown in sunlight contain good amounts of vitamin D, vit D is pretty elusive in the diet so it’s important to increase intake, we get most of it from sunlight ourselves but are so indoorsy these days! Vitamin D is critical for bone health and also boost immunity.
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