Craving a warm, hearty Risotto? This Baked Mushroom Risotto recipe is so easy to make and the perfect way to show your love for that special someone.
Ingredients
1 x DARI’S Creamy Mushroom Soup
20g butter
1 onion, diced
2 cloves garlic, crushed
1 cup Arborio rice
¼ cup white wine
2 portobello or flat mushrooms, 2cm diced
½ cup water
¼ cup creme fraiche
Cracked pepper
2 tbsp chopped dill or micro herbs
Creme fraiche, to serve
Method
- Preheat oven to 180℃.
- Place butter in a cast iron pot or saucepan (without plastic handles) over medium heat. Add the onion and garlic and cook, stirring for 1-2 minutes or until softened and fragrant.
- Add the Arborio rice to the pan. Continue stirring for 2 minutes to ensure the rice grains are coated in butter and the outer layer has softened slightly.
- Add wine to the pan. Allow to simmer for 2-3 minutes or until the liquid has evaporated.
- Add mushrooms to the pan and stir to combine then add DARI’S Creamy Mushroom Soup and water to the pan. Stir to combine then place the lid on the cast iron pan or cover saucepan with a tight layer of aluminum foil.
- Place the pan in the oven and bake for 30 minutes.
- Remove the pan from the oven. Allow to cool for 5 minutes before adding creme fraiche and seasoning with pepper. Stir to combine.
- Serve risotto with chopped dill or micro herbs and a dollop of creme fraiche.
