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Baked Mushroom Risotto

Preparation: 10 mins

Cooking time: 40 mins

Difficulty: Easy

Serves: 4

Calories per serving: 318cals


15g Dried porcini mushrooms

Spray oil

1 Large onion, finely chopped

150g Large, flat mushrooms, roughly chopped

4 Garlic cloves, finely chopped

200g Risotto rice

4 Tablespoons Madeira wine

700ml Hot vegetable stock

4 Tablespoons low fat crème fraiche

Handful of fresh parsley, roughly chopped

4 Teaspoons freshly grated Parmesan cheese

(Substitute with vegetarian equivalent if desired)

Salt and freshly ground black pepper.


  1. Preheat the oven to gas mark 4/180°C/fan 160°C Soak the dried porcini mushrooms in 4 tablespoons of boiling water for 10mins. Spray a heavy based saucepan with the oil and cook the onion with the flat mushrooms for 5mins until softened and beginning to brown around the edges.

  2. Chop the soaked porcini mushrooms, reserving the juice, and add them to the pan along with the garlic. Sauté for 2mins then add the rice. After a minute or so, when the rice begins to "hiss", stir in the Madeira followed by the hot stock and reserved mushroom juice.

  3. Season and place in the oven to bake for 30mins until the rice is tender and most of the liquid has evaporated.

  4. Stir through the crème fraiche and parsley, and serve sprinkled with Parmesan cheese.

Tip: If the risotto looks a bit dry, stir in a couple of tablespoons of boiling water.

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