Oven-Baked Truffle and Double Mushroom Risotto
with Roasted Garlic and Rocket
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.
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.
Ingredients
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
Utensils
Cooking Instructions and Tips
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.
Spoon your mushroom risotto into bowls and top with the sliced portobello mushrooms.
Top with a handful of rocket and drizzle a little oil over the leaves to finish.
Enjoy!
