I feel like risotto often gets a bad rep for being fiddly and laborious, which is somewhat unfair, as save for a bit of stirring, a risotto really isn't as much work as it's made out to be! However sometimes you do just need to pop the dinner on and forget about it, so this oven-baked version (equalling next to no stirring), might just make for the perfect fuss-free weeknight dinner. Thankfully, it doesn't compromise on everything we love about traditional risotto, still rich and luxurious with just the right amount of texture.
I've gone with classic mushroom, but you could adapt the flavours to include some cooked chicken or ham, or add little greenery like spinach or peas, if you fancy. For the dried mushrooms, porcini or any other type would do if you don't have the shiitake, and if you are lacking the dried variety entirely, fear not, a mix of frozen or fresh ones plus a little extra marmite will do the job.
Serves 2
Ingredients:
200g frozen chopped onions
300g frozen sliced mushrooms
Knob of butter
6 dried shiitake mushrooms, finely chopped (to rehydrate, soak in boiling water for at least 20 mins, but up to an hour ideally. Water reserved, see below!)
1 tsp garlic paste
½ tsp Dijon mustard
½ tsp dried parsley
½ tsp dried or fresh rosemary
½ tsp dried or fresh thyme
½ tsp marmite
150g risotto rice
500ml vegetable stock
1/3 cup reserved shiitake soaking water (Avoid the very last drops as there is usually grit)
Handful fresh parsley, finely chopped
Method:
- Preheat the oven to 180 fan.
- Heat a little olive oil in a lidded casserole dish, then add the frozen onions and mushrooms. Keep stirring as they soften and the water gradually evaporates, usually after around 7-8 minutes.
- Once softened and beginning to colour, season, then add the butter, shiitake, garlic, marmite and herbs.
- Cook for 2 mins, then add the rice, shiitake water and stock.
- Stir, then cover with the lid and pop into the oven for 30 minutes.
- After 30 mins, the rice should be cooked, but retain some bite, with the sauce reduced and rich. Check the seasoning and stir through most of the chopped parsley
- Spoon into bowls, topping with a little extra fresh parsley and a grind of black pepper & serve immediately.
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