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Baked Risotto with Mushroom & Kale

I’m not shy of making risottos, but honestly, ever since I discovered ‘baked risottos’, you know the kind that you start on the flame and then shut-off in the oven for the next 40-or-so minutes, I’ve had zero inclination to make it any other way! When I’m cooking just for the 2 of us, it frees me up to do whatever else I want, ahem, like watch the new season of Homeland (loved the first episode, you?) or if we have people over, it’s one less thing for me to watch over. In fact, I’ll often divide my menu in a way that something gets baked, the dessert could be something that comes together in the refrigerator while I cook something on the burner.

In fact, for everyday cooking too, I end up making a baked version of most subzis, just to save me some effort. You know the other thing that saves me some effort? Pans that go from burner, to the oven and straight to the dining table, as you can imagine, qualify for ‘hero’ status in my home. Do you remember that not too long ago, our Moms used enamel pans of the cook-and-serve variety? But these were marred by poor quality where the plastic handles would melt and there was no chance of popping them in the oven! But not this beauty from Fujihoro, it’s porcelain-coated enamelware that’s of great quality, and looks pretty at the dinner table too! And the difference is that the handles are of the same enamelware as the pan. Just be sure to not put the lid with the plastic top in the oven!

Mushroom and kale is a great combination, but if you can’t find kale, you can stir in some baby spinach at the end instead of the kale. You know what else would be great in this risotto? Bacon!

We start on the gas flame where I cooked the mushrooms and onions and then tossed the Arborio rice to toast it with the flavours in the pan. This is a super important step. We’re so used to washing our basmati rice, that I have to urge you not to wash the Arborio rice, or else you’ll lose the wonderful starchiness that makes risotto.

Mix the grated parmesan and lemon zest together and toss it through the rice and then pour the vegetable stock and bake (uncovered) in the pre-heated oven! I like to give this a stir at the 20-minute mark and check on it when it hits the 40-minute mark. It usually gets done in 40 to 50 minutes and if you do have a bit of the stock left in the pan, you’ll realize that it gets absorbed fairly quickly. So check for salt, grate in some more Parmesan and top it with some pepper and serve it quickly!

In case you’re in the mood for some more risottos you might like –

Red Rice Risotto

Lemon-Herb Pearled Barley Risotto

Print Recipe
Baked Risotto with Mushroom & Kale
I’m not shy of making risottos, but honestly, ever since I discovered ‘baked risottos’, you know the kind that you start on the flame and then shut-off in the oven for the next 40-or-so minutes, I’ve had zero inclination to make it any other way! When I’m cooking just for the 2 of us, it frees me
Servings
serving
Ingredients
  • 1 Tbs Olive oil
  • 1/3 cup white onion finely chopped
  • 2 small or 1 large cloves garlic , minced
  • 150 gms button mushrooms , sliced
  • 1 tsp thyme dried
  • ¼ tsp chilli flakes
  • 3/4 cup Arborio rice th or 135 gms
  • 25 gms Parmesan grated , plus extra for serving
  • 1 lemon Zest of
  • 3 cups vegetable stock
  • 1 handful kale of leaves , stalks removed
  • to taste Salt pepper & amp ;
Servings
serving
Ingredients
  • 1 Tbs Olive oil
  • 1/3 cup white onion finely chopped
  • 2 small or 1 large cloves garlic , minced
  • 150 gms button mushrooms , sliced
  • 1 tsp thyme dried
  • ¼ tsp chilli flakes
  • 3/4 cup Arborio rice th or 135 gms
  • 25 gms Parmesan grated , plus extra for serving
  • 1 lemon Zest of
  • 3 cups vegetable stock
  • 1 handful kale of leaves , stalks removed
  • to taste Salt pepper & amp ;
Instructions
  1. Pre-heat the oven to 180 degrees Celsius.
  2. Use a pan that works on the burner and is oven-proof, capacity of at least 2 litres. I used this one. Heat the oil on a medium flame and add the onion, cook until translucent. Add garlic & cook until fragrant. Add the sliced mushrooms and cook them until the water they release has evaporated.
  3. Season with slight salt (parmesan & stock are salty too), pepper and thyme and chilli flakes. Add the rice and coat the rice completely in the flavours of the pan. Let it toast gently. Mix the Parmesan & lemon zest together. Take the pan off the heat and add the Parmesan – lemon zest mixture. Pour the vegetable stock over it & bake in the pre-heated oven for 40 to 50 minutes or until the rice has cooked through. Give it a stir at the 20-minute mark.
  4. Once baked stir in the kale leaves and add more grated parmesan and salt & pepper. Serve immediately.
Recipe Notes

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2 Comments on “Baked Risotto with Mushroom & Kale

Aparna Thiyam
October 6, 2015 at 9:10 am

Can’t wait to try it…look so delicious .

Reply
Tarika Singh
November 30, 2015 at 8:25 am

you must 🙂

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