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Photo of Oven-baked mushroom risotto by WW

Oven-baked mushroom risotto

12
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
A rich mix of garlic and feta flavours gives this simple risotto an extra kick.

Ingredients

Olive oil

1 tbs

Leek

1 whole, thinly sliced

Garlic

2 clove(s), crushed

Fresh rosemary

2 tsp, chopped

Mushrooms

400 g, mixed, sliced

Rice, white, dry

1¼ cup(s), arborio (250g)

Dry-style white wine

⅓ cup(s), (80ml)

Chicken stock

3 cup(s), (750ml)

Rocket

50 g, baby, leaves

Reduced fat feta cheese

100 g, crumbled

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Instructions

  1. Preheat oven to 160°C. Heat oil in a large, flameproof casserole dish over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add garlic, rosemary and mushrooms and cook, stirring, for 3–4 minutes or until mushrooms are light golden. Add rice and cook, stirring, for a further 1 minute.
  2. Add wine and simmer until almost evaporated. Add stock and bring to the boil, stirring occasionally. Cover and bake for 20–25 minutes or until rice is just tender.
  3. Stir in rocket and feta. Cover and set aside for 4 minutes. Serve risotto sprinkled with parsley.

Notes

TIP: We used Swiss brown, oyster and shiitake mushrooms, but you can use any combination you like.

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