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
150 g baby chestnut mushrooms, halved
300 g risotto rice
1 l strong vegetable stock
150 g soft goat’s cheese, we used La Buchette
100 g rocket
You will also need
1 Tbsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
