Easy baked risotto with mushroom and celery salad

Easy baked risotto with mushroom and celery salad

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  • 4
  • Easy
  • 30 minutes
  • 30 minutes
  • Chamonix Pinot Noir 2007

Ingredients

  • 350 g risotto rice
  • 3 cups hot vegetable or chicken stock
  • About 250 g ricotta
  • Sea salt and freshly ground black pepper
  • Crumbled crispy bacon or finely grated Parmesan (optional)
  • For the mushroom-and-celery salad, mix together:
  • 250 g portabellini mushrooms, thinly sliced
  • 2 long sticks celery, peeled and thinly sliced
  • 1/3 cup olive oil
  • 1 clove garlic, crushed
  • ¼ cup finely chopped salad onions (green and white parts)
  • Flaky salt and freshly ground pepper, to taste

Cooking Instructions

Select a round, fairly deep metal or ovenproof glass bowl, 20 cm in diameter. Oil well or coat with cooking spray.

Place a circle of baking paper in the bottom of the dish. Add the rice and hot stock. Cover with a sheet of oiled baking paper.

Bake at 180°C for 30 minutes or until the rice is tender and the liquid absorbed. Invert onto a suitable platter.

Top with crumbled ricotta and some seasoning, and spoon over the mushroom-and-celery salad.

If you like, sprinkle with bacon or Parmesan.

Cook’s tips: Try 125 g crumbled feta instead of ricotta, or, instead of the mushroom, use thinly sliced baby marrow.

Per serving: 2158.7 kJ, 14.4 g protein, 27.9 g fat, 50 g carbs

 

TASTE’s take:

Remember, the better the stock, the better the rice will taste.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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