Oven-Baked Mushroom Risotto

ingredients

• 2 teaspoons olive oil
• 1 large leek, trimmed, thinly sliced
• 400g mixed mushrooms (such as Swiss brown, button and shiitake), sliced
• 2 garlic cloves, crushed
• 2 teaspoons chopped fresh rosemary
• 250g arborio rice
• 80ml (1/3 cup) white wine
• 750ml (3 cups) Massel vegetable or chicken style liquid stock
• 250g broccoli, trimmed, cut into florets
• 20g (1/4 cup) finely grated parmesan, plus extra to serve

method

Preheat oven to 180°C. Heat oil in a large flameproof casserole dish over high heat. Sauté leek, stirring, for 2 minutes or until soft. Add mushroom, garlic and rosemary. Cook, stirring, for 3-4 minutes or until mushroom is soft. Add rice and cook, stirring, for 1 minute or until grains appear glassy. Add wine and cook, stirring, for 1 minute or until evaporated. Add stock and bring to the boil, stirring occasionally.

Cover with a tight-fitting lid and transfer to oven. Bake for 15 minutes. Stir in broccoli and bake for another 5 minutes or until broccoli is tender-crisp.

Stir in parmesan cheese (see note). Set aside, covered, for 2-3 minutes. Top with extra parmesan to serve.

notes

To make this risotto vegetarian, use vegetable stock and substitute vegetarian hard cheese for the parmesan.