Go-to oven-baked mushroom risotto | New World
The mushroom risotto has been a classic for decades, and this one is quick, easy and super filling. Boasting the earthy flavours of the mushrooms, and loaded with their healthy nutrients, it’s a...
Ingredients
- 2 tablespoons butter
- 1 onion, peeled and finely chopped
- 2 cups (400g) Arborio rice
- 150ml white wine
- 1.5 litres (6 cups) vegetable stock, warmed
- 4 tablespoons freshly grated parmesan, plus extra to serve
- 4 tablespoons butter
- 250g button mushrooms, halved
- 400g portobello mushrooms, sliced
- 2 garlic cloves, thinly sliced
- ½ cup oregano leaves
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