Oven-Baked Shallot and Mushroom Risotto

by

Fresco

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

4

Total Time

1hrs 25mins

Calories

377

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 versio...

recipe-image
    Ingredients

  • Shallot icon
    Shallot300 gpeeled, quartered
  • Olive oil icon
    Olive oil2 tablespoons
  • Fresh thyme icon
    Fresh thyme5 g
  • Sea salt icon
    Sea salt1 pinch
  • Black pepper icon
    Black pepper1 pinchfreshly ground
  • Garlic clove icon
    Garlic clove1minced
  • Portobello mushroom icon
    Portobello mushroom300 gsliced
  • Balsamic vinegar icon
    Balsamic vinegar1 tablespoon
  • Vegetable stock icon
    Vegetable stock1 kg
  • Risotto rice icon
    Risotto rice250 g
    Method

  • 1. Pre-heat oven - 180°C
  • 2. Add shallot, olive oil, fresh thyme, sea salt and black pepper to a clean medium roasting dish
  • 3. Mix well
  • 4. Roast - 30 min, 82°C
  • 5. Add garlic clove, portobello mushroom and balsamic vinegar to a clean medium bowl
  • 6. Mix mixture into medium roasting dish
  • 7. Bake - 15 min, 180°C
  • 8. Mix risotto rice into medium roasting dish until coated
  • 9. Stir vegetable stock into the rice mixture carefully
  • 10. Bake - 15 min, 180°C
  • 11. Stir
  • 12. Bake until thickened - 15 min, 180°C
  • 13. Season to taste

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