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

This recipe is currently only available in our book. You can get it here

Creamy, Cheesy Garlic Mushroom Risotto pinchofnom.com

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.

NEW TIP
Extra flavour!
Add some diced chorizo for extra flavour!
NEW TIP
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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‘Anything that is done as a one-pot is right up my street and this was one of the first recipes I did from the new book. You can’t go wrong and the result is as it says, creamy and cheesy and very filling.’

Leigh Waddington

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