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Oven Baked Risotto

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SPECIAL EQUIPMENT:
large, heavy-bottomed Dutch Oven

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Ingredients

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 10 oz (300g) mixed mushrooms, such as crimini, shitake, and oyster, roughly chopped
  • 14 oz (400g) risotto rice
  • 2 1/2 cups vegetable or chicken stock
  • 2/3 cup dry white wine
  • salt
  • 10 oz (300g) cooked chicken, chopped into bite sized pieces
  • 1 1/4 (40g) grated Grana Padano cheese, plus extra to serve
  • 1/4 cup chopped parsley leaves

Details

Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Preheat the oven to 400 degrees. Heat the butter and oil in a large, heavy-bottomed Dutch oven over low heat. Once the butter has melted, add the onion and garlic and cook gently for 5 minutes.

Add the mushrooms and rice and stir well to coat in the butter and oil. Pour in the stock and wine, bring to a boil, season, and stir well.

Cover and cook in the oven for 20 minutes or until the rice is tender, stirring a couple of times.

Remove from the oven and stir in the chicken, Grana Padano cheese, and parsley. Return to the oven for 5 minutes, or until the chicken is heated through. Serve with extra Grana Padano, for sprinkling.

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