Baked risotto

It was a long day at work, and Hubby very kindly offered to cook me dinner tonight.  He gave me a lift from the tube station, and when I got home, he had everything prepped to cook me a mushroom risotto. Because he is still feeling under the weather, I didn’t want him to have to spend too much time cooking so I suggested he baked the risotto instead. The risotto was lovely and light, tasty and very comforting. Well done Hubby.


  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 40g dried porcini mushrooms, soaked in hot water for 25 minutes
  • 1 sage leave
  • 1 bay leave
  • 1 cup of vegetable stock
  • 3/4 cups of water
  • 3/4 cups of arborio rice
  • 1 tbsp oil
  • salt and pepper to taste
  • a handful of grated parmesan cheese


  1. Heat the oil in a pan and fry the onions for 1 minute
  2. Add the celery and fry for a further minute
  3. Pre-heat the oven at 170 degrees
  4. Transfer the cooked onions and celery into an oven-proof casserole dish which has a lid
  5. Add the rice, mushrooms (I always drain the water as it can be gritty), herbs, stock, water and a small pinch of salt and pepper
  6. Stir well, put the lid on and place in the oven
  7. Leave to cook for 25 minutes and then carefully take the dish out of the oven. Give the risotto a good stir
  8. Continue cooking in the oven for a further 25 to 30 minutes
  9. Once cooked, plate up and serve with a handful of grated parmesan cheese



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