Oven-baked mushroom risotto

November 14, 2013


  • 2 tsp olive oil
  • 1 large leek, trimmed, thinly sliced
  • 400g mixed mushrooms (such as Swiss brown, button and shiitake), sliced
  • 2 garlic cloves, crushed
  • 2 tsp chopped fresh rosemary
  • 250g arborio rice
  • 80ml (1/3 cup) white wine
  • 750ml (3 cups) salt-reduced vegetable or chicken stock
  • 250g broccoli, trimmed, cut into florets
  • 20g (1/4 cup) finely grated parmesan, plus extra to serve or for a vegan option try the same amount of brewers yeast


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