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
  • 1Tbs Olive oil
  • 1/3cup white onionfinely chopped
  • 2 small or 1large cloves garlic, minced
  • 150gms button mushrooms, sliced
  • 1tsp thymedried
  • ¼tsp chilliflakes
  • 3/4cup Arborio riceth or 135 gms
  • 25gms Parmesangrated , plus extra for serving
  • 1 lemonZest of
  • 3cups vegetable stock
  • 1 handful kaleof leaves , stalks removed
  • to taste Salt pepper& amp ;
  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