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
1 ½ 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 mins. Sprinkle