Oven-Baked Shallot and Mushroom Risotto
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- Total Time
- 1hr 25mins
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- Serves
- 4
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- Calories
- 377
We love this lighter, healthier, and less labor-intensive risotto. Believe it or not, there's no butter or cheese, making it vegan-friendly and still just as comforting and flavorful as more traditional versions. For a variation, try using different seasonal vegetables and herbs.
recipe updated Nov 17, 2021
Ingredients
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- Shallot
- 300 g
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- Olive oil
- 2 tablespoons
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- Fresh thyme
- 5 g
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- Sea salt
- 1 pinch
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- Black pepper
- 1 pinch
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- Garlic clove
- 1
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- Portobello mushroom
- 300 g
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- Balsamic vinegar
- 1 tablespoon
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- Risotto rice
- 250 g
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- Vegetable stock
- 1 kg
Tools
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Oven
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Wooden spoon
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Medium roasting dish
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Medium bowl
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Step preview
- Pre-heat oven - 180°C
- Add shallot, olive oil, fresh thyme, sea salt and black pepper to a clean medium roasting dish
- Mix well
- Roast - 30 min, 82°C
- Add garlic clove, portobello mushroom and balsamic vinegar to a clean medium bowl
- Mix mixture into medium roasting dish
- Bake - 15 min, 180°C
- Mix risotto rice into medium roasting dish until coated
- Stir vegetable stock into the rice mixture carefully
- Bake - 15 min, 180°C
- Stir
- Bake until thickened - 15 min, 180°C
- Season to taste