WINTER WARMERS
BAKED MUSHROOM & PEA RISOTTO
SERVES 4 PREP 15 MINS COOK 30 MINS
• 1 tbsp olive oil
• 30g butter
• 250g mushrooms, sliced thinly
• 1 onion, chopped finely
• 1 garlic clove, crushed
• 1½ cups arborio rice
• 2 cups chicken stock
• 420g can condensed cream of mushroom soup
• 1 cup frozen peas
• ¼ cup grated parmesan, plus extra to serve
• 1 tbsp chopped thyme, plus extra sprigs to serve
• toasted crusty bread, to serve
1 Preheat oven to 180°C.
2 In a large flameproof casserole dish, heat combined oil and butter on high. Saute mushroom, onion and garlic, 3-4 mins until tender. Add rice and cook, stirring, 1 min.
3 Pour in stock and soup. Bring to the boil, stirring constantly.
4 Bake risotto, covered, 20-25 mins, stirring twice during cooking.
Mix in peas, parmesan and thyme. Season to taste. Rest, covered, 3
