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Oven-Baked Goat's Cheese Risotto
Oven-Baked Goat's Cheese Risotto

Oven-Baked Goat's Cheese Risotto

with Mushrooms and Rocket

Mimi Morley
Mimi MorleyPublished on February 18, 2025

Love risottos, but wish there was no stirring involved? This Oven-Baked Goat's Cheese Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours.

Tags:
Veggie
Climate Conscious
Allergens:
Sulphites
Milk
Egg

The quantities provided above are averages only.

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.

Total40 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove**

120 grams

Sliced Mushrooms

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

175 grams

Risotto Rice

10 grams

Vegetable Stock Paste

15 grams

Wild Mushroom Paste

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

75 grams

Goat's Cheese

(Contains: Milk)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

600 milliliter(s)

Water for the Risotto

30 grams

Butter

Nutritional information

Energy (kJ)2854 kJ
Energy (kcal)682 kcal
Fat28.6 g
of which saturates18.1 g
Carbohydrate85.2 g
of which sugars11 g
Dietary Fibre3.4 g
Protein22.8 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Large Oven-Proof Pan
Aluminum Foil
Lid

Cooking Instructions and Tips

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. 

Halve, peel and chop the onion into small pieces.

Peel and grate the garlic (or use a garlic press).

Fry the Veg
2

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium 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 stir-fry until golden, 3-4 mins.

Add the onion and cook, stirring occasionally, until soft, 4-5 mins.

Add the Risotto Rice
3

Once the veg has softened, season with salt and pepper, then stir in the garlic and cider vinegar. Cook until evaporated, 1 min.

Stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.

Ready, Steady, Bake
4

Add the boiled water for the risotto (see pantry for amount), veg stock paste and wild mushroom paste to the pan. Stir well to combine.

Bring back to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

Cheese Please
5

When the risotto is cooked, remove it from the oven and stir in the hard Italian style cheese and butter (see pantry for amount).

Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.

Finish and Serve
6

Spoon your risotto into bowls.

Break up the goat's cheese and scatter over the risotto.

Top with the rocket and drizzle over the balsamic glaze to finish.

Enjoy!

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