Oven-Baked Shallot and Mushroom Risotto

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    203
based on 7 ratings

We love this lighter, healthier, and less labor-intensive risotto. Believe it or not, there's no butter or cheese, making it vegan-friendly and still just as comforting and flavorful as more traditional versions. For a variation, try using different seasonal vegetables and herbs.

recipe updated Sep 4, 2018

Ingredients

  • Shallot icon
    Shallot
    300g
  • Olive oil icon
    Olive oil
    30ml
  • Fresh thyme icon
    Fresh thyme
    5g
  • Sea salt icon
    Sea salt
    1 pinch
  • Black pepper icon
    Black pepper
    as needed
  • Garlic clove icon
    Garlic clove
    6g
  • Portobello mushroom icon
    Portobello mushroom
    300g
  • Balsamic vinegar icon
    Balsamic vinegar
    15ml
  • Risotto rice icon
    Risotto rice
    250g
  • Vegetable stock icon
    Vegetable stock
    1000ml

Tools

  • kCook icon Wooden spoon
  • kCook icon Medium roasting dish
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Medium bowl

Step preview

  1. Pre-heat
  2. Get a clean medium roasting dish
  3. Add peeled, quartered shallot
  4. Add olive oil
  5. Add fresh thyme
  6. Add sea salt
  7. Add freshly ground black pepper
  8. Mix well
  9. Roast for 30min
  10. Get a clean medium bowl
  11. Add minced garlic clove
  12. Add sliced portobello mushroom
  13. Add balsamic vinegar
  14. Mix mixture into medium roasting dish
  15. Bake for 15min
  16. Get a clean medium bowl
  17. Add risotto rice
  18. Mix rice into medium roasting dish
  19. Get a clean medium bowl
  20. Add vegetable stock
  21. Stir liquid into medium roasting dish carefully
  22. Bake for 15min and mix
  23. Bake for 15min until thickened
  24. Season to taste
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