Name: Easy baked risotto with mushroom and celery salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: risotto rice 350g,hot vegetable or chicken stock 3cups,ricotta About 250g,Sea salt and freshly ground black pepper ,Crumbled crispy bacon or finely grated Parmesan (optional) ,For the mushroom-and-celery salad, mix together: ,portabellini mushrooms, thinly sliced 250g,long sticks celery, peeled and thinly sliced 2,olive oil 1/3cup,clove garlic, crushed 1,finely chopped salad onions (green and white parts) ¼cup,Flaky salt and freshly ground pepper, to taste

Risotto recipes

Easy baked risotto with mushroom and celery salad

30 minutes

Baked mushroom and mozzarella burgers

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

4 mushroom steaks
olive oil, for brushing
sea salt flakes and freshly ground
black pepper
1 clove garlic, crushed
100 g thinly sliced mozzarella
a few sprigs of fresh oregano
ciabatta, sliced, for serving
finely grated Parmesan, for sprinkling

Method

Preheat the oven to 190°C.
Brush the mushroom steaks or quickly rinse and dry well. Trim the stalks. Brush with olive oil. Season and smear with garlic.
Sandwich with sliced mozzarella and oregano. Place on a square of greaseproof paper on a baking tray.
Bake for 15 minutes or until just cooked and still meaty.
At the same time, bake the sliced ciabatta, until crisp and golden.
Serve the mozzarella mushrooms on the toasted bread.
Spoon over the pan juices, sprinkle with Parmesan and add a twist or two of black pepper.
Serve immediately while the mozzarella is hot and oozing – it will toughen on cooling.
Per serving: 1159kJ, 18.4g protein, 18.2g fat, 8.8g carbs

TASTE’s take:
When you run out of options for weekday dinners, try this easy, wholesome idea. Replace the bread with a fresh garden salad if you're counting carbs.

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