Oven Baked leek & mushroom risotto

A delicious risotto but without all the stirring! Just a bit of prep then let your oven do the rest, perfect for a weeknight!

If you want to make a non-veggie version add some cooked chicken or ham.

 

Serves 4 Approx 75p per person

Prep time 15 minutes Cooking time 45 minutes

Ingredients

250g risotto rice

700ml vegetable stock

2 leeks, sliced

200g mushrooms, sliced

2 cloves garlic, crushed

50g butter

1 tbsp oil

salt & pepper

60g grated cheddar

Pre-heat the oven to 180 Fan/200C/Gas 6

Melt the butter in a large frying pan over medium heat & add the oil.

Cook the leeks & mushrooms for 2-3 minutes, when starting to soften add the garlic & cook for another 3-4 minutes until everything is nice & soft.

Add the rice to the pan & stir well to coat with the buttery juices & cook for about 1 minute.

Tip the rice & veg into a greased ovenproof dish & pour in the stock.

Season & stir then place into the oven for 45 minutes. 

Remove from the oven.The rice should be cooked with just a little bite to it & all the liquid should be absorbed.

Stir in the cheese & serve.

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