Creamy, Cheesy Garlic Mushroom Risotto

  • 15MINS
  • 40MINS
  • 406KCAL

Risotto is one of our favourite Italian dishes that can be enjoyed all year round. This satisfying oven-baked version takes away the need to constantly stir, so you can still enjoy a creamy, cheesy risotto but with even less effort!

Featured On
Pages 134-135

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Creamy, Cheesy Garlic Mushroom Risotto

Hints & Tips

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How to Batch

Cool within 1 hour of cooking, then divide the cooked recipe into individual portions and freeze immediately.

If you don't have an ovenproof pan, use a large frying pan up to step 3, then transfer to an ovenproof dish with a lid to cook in the oven.

WOW 😋 Another tasty recipe from the new book.
We used chestnut mushrooms as these are our favourite. All the flavours from the name in each mouthful, absolutely delicious. Small sprinkling of Parmesan on top to finish it off.
Easy to follow recipe. I skipped the oven part and cooked it on the hob though.
Extra flavour!
Add some diced chorizo for extra flavour!
Added raw prawns
Such a simple recipe to make, I have always been put off cooking Risotto because you have add the water to the rice in stages, this goes in the oven so you can leave it and walk away. Added raw prawns when I added the peas for 5 minutes, delicious

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‘Well done PON team it’s another hit in our house.’

Marie Holmes

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