Is there anything more satisfying than a deliciously hearty risotto? One that's baked in the oven for a hands-free approach! This 5-ingredient risotto uses tangy goat's cheese, rich and umami mushrooms, pre-made veggie stock and some rocket for health. It's so easy to make - and make sure you make a bigger batch because the leftovers are unreal the next day.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 55 mins
Total Time:
2 hrs 15 mins
Cal/Serv:
410
Ingredients
150g
baby chestnut mushrooms, halved
300g
risotto rice
1l
strong vegetable stock
150g
soft goat’s cheese, we used La Buchette
100g
rocket
You will also need
1Tbsp.
olive oil
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Heat the oil in a medium casserole dish or ovenproof pan over high heat and fry the mushrooms for 10min, until golden and most of the moisture has evaporated. Stir in the rice, followed by the stock and plenty of seasoning. Bring to the boil, then remove from the heat.
Step 2Crumble in 2/3 of the goat’s cheese (don’t worry if it sinks) and cook (uncovered) in the oven for 25min,or until the rice is tender and has absorbed most of the stock. Don’t worry if it still looks a little wet at this stage.
Step 3Add the rocket and stir until wilted (the stirring will help thicken up the risotto, if needed). Check seasoning and crumble over the remaining goat’s cheese. Serve.
GH TIPS:
Not a fan of goat's cheese? Sub for Pecorino or Parmesan cheese instead.
Can't stand mushrooms? Try cooked beetroot or fennel for a twist on the flavour.
You'll want to cook your baked risotto in a cast-iron pot and these are our top-scoring products from the GHI.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
