Oven-Baked Truffle and Double Mushroom Risotto

Name: Oven-Baked Truffle and Double Mushroom Risotto with Roasted Garlic and Rocket
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 1 unit(s) Onion; 120 grams Sliced Mushrooms**; 15 milliliter(s) Cider Vinegar; 175 grams Risotto Rice; 10 grams Vegetable Stock Paste; 15 grams Wild Mushroom Paste; 3 unit(s) Garlic Clove**; 2 unit(s) Portobello Mushrooms**; 40 grams Grated Hard Italian Style Cheese**; 1 sachet(s) Truffle Zest; 20 grams Wild Rocket**; 600 milliliter(s) Boiled Water for the Stock; 20 grams Butter

with Roasted Garlic and Rocket

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Make the most of the bank holiday weekend with delicious, crowd-pleasing recipes, such as this Oven-Baked Truffle and Double Mushroom Risotto. If you love risottos, but wish there was no stirring involved, this is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours.

Tags:

Calorie Smart

•Veggie

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

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

3 unit(s)

Garlic Clove**

2 unit(s)

Portobello Mushrooms**

40 grams

Grated Hard Italian Style Cheese**

(Contains: Milk, Egg)

1 sachet(s)

Truffle Zest

20 grams

Wild Rocket**

Not included in your delivery

600 milliliter(s)

Boiled Water for the Stock

20 grams

Butter

Nutritional information

Energy (kJ)2253 kJ

Energy (kcal)538 kcal

Fat16.1 g

of which saturates9.2 g

Carbohydrate81.9 g

of which sugars7.9 g

Dietary Fiber4.2 g

Protein17.5 g

Salt2.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Measuring Jug

•Large Oven-Proof Pan

•Oven dish

•Aluminum Foil

•Lid

•Baking Tray

•Garlic Press

•Kitchen Shears

Instructions

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil a full kettle.

While it boils, halve, peel and chop the onion into small pieces.

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 onion and mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

If you prefer hob cooking your risotto, just use a normal pan.

Add the cider vinegar and allow to evaporate, 1 min. Then, stir in the risotto rice to the pan. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the boiled water for the risotto (see pantry for amount), vegetable stock paste and wild mushroom paste. TIP: If your wild mushroom paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake your risotto on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

While the risotto bakes, peel and grate a third of the garlic (or use a garlic press).

Remove the stems from the portobello mushrooms and pop them onto a baking tray, cut-side up. Add the grated garlic, drizzle with oil and season with salt and pepper. Rub the oil and garlic all over.

Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the mushrooms and garlic parcel on the top shelf until tender, 15-18 mins. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

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

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.

Transfer your cooked portobellos to a board and slice into strips.