The Batch Lady oven-baked mushroom risotto recipe with white wine - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Batch Lady oven-baked mushroom risotto By You Magazine - February 23, 2020 This is a great basic risotto that is lovely as is, but can also be dressed up with chicken or fried cubes of pancetta, if you like. Danielle Wood SERVES 4 PREP 10 MINUTES COOK 20 MINUTES 25g butter 115g chopped onion, frozen or fresh 285g risotto rice 120ml white wine 720ml vegetable stock 140g button mushrooms, roughly chopped 80g grated parmesan (or substitute with vegetarian parmesan) If you are making the Risotto Cakes, simply double the ingredients and use half of the finished risotto to make the cakes. 1. Preheat the oven to 200C/180C fan/gas 6. 2. Melt the butter in a large flameproof casserole or ovenproof pan over a medium heat, then add the onions and cook, stirring continuously, for 2-3 minutes until soft. 3. Add the rice and cook for 2 minutes, stirring to coat in the butter, then add the wine and continue to stir until all the liquid has been absorbed. Pour in the stock and add the mushrooms, stir to combine, then transfer to the oven, covered with a lid, for 16-18 minutes. While the risotto is cooking, clear the work area and set up your breading station for the Risotto Cakes. This is also a good time to label any bags or dishes that you will be freezing the risotto in. 4. Remove the risotto from the oven and take off the lid – don’t worry if there seems to be too much liquid, as it will start to thicken when you stir it. Add the parmesan and stir through the risotto. TO SERVE The risotto can now be spooned into serving bowls and served hot. TO FREEZE Set the risotto aside to cool to room temperature, then spoon into a labelled freezer bag and freeze flat for up to three months. TO COOK FROM FROZEN Defrost fully in the fridge. The risotto can be transferred to a bowl and reheated in the microwave for around 3 minutes until piping hot, or transferred to a pan and reheated on the hob until bubbling. If the consistency is too firm, simply add a splash of water to loosen. Want more Batch Lady recipes Buy the time-saving book with a 20 per cent discount The Batch Lady: Shop Once. Cook Once. Eat Well All Week by Suzanne Mulholland will be published by HQ on 5 March, price £20. To order a copy for £16 with free p&p until 5 April go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved