Oven-Baked Shallot and Mushroom Risotto

by

Drop

POSTED December 2, 2019 (LAST UPDATED November 17, 2021)

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
    Shallot

    300 g (about 7 ¼)peeled, quartered

  • Olive oil icon
    Olive oil

    2 tablespoons (about 30 ml)

  • Fresh thyme icon
    Fresh thyme

    5 g (about 100)

  • Sea salt icon
    Sea salt

    1 pinch

  • Black pepper icon
    Black pepper

    1 pinchfreshly ground

  • Garlic clove icon
    Garlic clove

    1 (about 6 g)minced

  • Portobello mushroom icon
    Portobello mushroom

    300 g (about 2)sliced

  • Balsamic vinegar icon
    Balsamic vinegar

    1 tablespoon (about 15 ml)

  • Risotto rice icon
    Risotto rice

    250 g (about 250)

  • Vegetable stock icon
    Vegetable stock

    1 kg (about 4 ¼ cups)

    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

Make this recipe in the Drop Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Top Rated recipes from the Drop Recipes app.

© 2020 Drop