Mushroom and rice bake

Recipe from: 4/30/1998 12:00:00 AM
Ingredients 9
Servings 4


  • 30
    olive oil
  • 1
    onion, finely chopped
  • 250
    fresh button mushrooms, sliced
  • 350
    white rice
  • 850
    vegetable or chicken stock
  • 30
    chopped mixed fresh herbs
  • 30
  • salt and freshly ground black pepper
  • 65
    coarsely grated Parmesan cheese


Spray a shallow 1,4 litre ovenproof dish or 6 smaller dishes with non-stick spray. Heat the oil and fry the onion until soft. Add the mushrooms and stir-fry until lightly browned. Add the rice and mix until all the grains are coated with oil. Stir-fry for another minute. Reduce the heat. Add 65-80 ml (1/4 - 1/3 c) stock and simmer slowly until the stock has been absorbed by the rice. Repeat until all the liquid has been added and absorbed and the rice is tender and done. Use more stock if necessary. Meanwhile preheat the grill to high. Stir the fresh herbs and butter into the rice mixture and season well with salt and pepper. Turn into the prepared dish. Sprinkle the Parmesan cheese over the risotto and grill for 4-5 minutes until the cheese turns brown. Serve immediately with fresh crusty bread and butter. Serves 4.

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