RECIPE & VIDEO: http://www.eatitorstarve.com.au/post/oven-baked-mushroom-risotto-with-pesto
2 tablespoon olive oil
1 leek, finish and stalk eliminated, thinly sliced
four shallots, sliced
1 brown onion, thinly sliced
2 cloves of garlic, chopped finely
600g mushrooms, white cap & brown, sliced
6 cups hen or vegetable inventory
125ml white wine
1 cup parmesan cheese
1 cup cream cheese
1 cup sun-dried tomato pesto in jar
100g spinach salad leaves
Pre warmth the oven to 180C.
In a blender, add the almonds and spinach. Blend till clean in texture. put aside.
Heat the oil in a deep pan. Fry the onion, garlic, shallots, leek till simply gentle. Add the combination in a casserole oven dish.
Return to the deep pan and add a little bit oil if dry. Add the mushrooms , almond pesto & solar dried tomato pesto. Mix properly. Add the parmesan & cream cheese. Combine properly.
Add mushroom combination to the onion combination. Add rice and mix properly. Spread out evenly in casserole dish. Add white wine and inventory. Bake for 50minutes – 1hour, or till rice is cooked by way of.
Please observe; Rice absorbs liquid. If the rice dish stays with a slight quantity of liquid, don’t worry. Let it stand and it’ll all be absorbed within the subsequent 10minutes or so. If too dry and the rice isn’t cooked by way of, add a half cup of additional inventory and depart within the oven for an additional 10minutes. Taste check to make sure rice is cooked .