Oven-Baked Double Mushroom Risotto
with Rocket Pesto and Balsamic Dressed Salad
This delicious Oven-Baked Double Mushroom Risotto has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Closed Cup Mushrooms
1 unit(s)
Onion
3 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
175 grams
Risotto Rice
20 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Wild Rocket
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2 unit(s)
Portobello Mushrooms
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
600 milliliter(s)
Boiled Water for the Stock
2 tbsp
Olive Oil
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Thinly slice the closed cup mushrooms.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the sliced mushrooms and onion. Stir-fry until browned, 5-6 mins.
Add the balsamic vinegar and half the garlic. Cook until evaporated, 1 min.
Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir the boiled water for the stock (see pantry for amount) and veg stock paste into the pan.
Bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
Meanwhile, chop a quarter of the rocket as finely as you can.
Pop it into a small bowl with a quarter of the grated hard Italian style cheese. Season with salt and pepper. Mix in the olive oil (see pantry for amount), then set your rocket pesto aside.
Thinly slice the portobello mushrooms.
When the risotto has 10 mins left, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the portobello mushrooms and season with salt and pepper. Cook, stirring, until golden, 6-8 mins.
Add the remaining garlic and cook for 30 secs more, then remove from the heat.
When the risotto is cooked, remove it from the oven. Stir through the butter (see pantry for amount) and remaining hard Italian style cheese. TIP: Add a splash of water to loosen the risotto if needed.
Share the risotto between your bowls, then top with the sliced portobello mushrooms and your rocket pesto.
Serve the remaining rocket alongside drizzled with the balsamic glaze.
Enjoy!
