Another thanksgiving dinner favorite… our baked mushroom risotto! Photos will come the next time we make this.
- 1 tbsp olive oil
- 1 tbsp margarine
- 1 onion, chopped
- 2 leeks, chopped
- 250g mushrooms of choice
- 200g risotto rice (about 1 1/4 cup)
- 2 vegetable bouillons
- 1.5 cups (350mL) white wine
- 2 cups (500mL) of hot water (perhaps a bit more, depending on the type of risotto rice)
Ingredients (topping for risotto baking)
- 1 tbsp melted margarine
- 1 tsp salt
- 1/4 cup breadcrumbs
- Pre-heat oven to 200°C (or 400°F), and grease a baking/casserole dish.
- Heat the margarine and olive oil in a pot big enough to make the risotto in. Add in onions and leeks, and saute on medium high heat. Once the onions start to become translucent, add mushrooms and bouillon.
- Add in the risotto rice until the rice is coated and shiny with the liquid off the cooked veggies. Pour the wine in, and let the rice simmer until it has absorbed most of the wine.
- Add in the hot water about a half cup at a time, letting it absorb before adding more. Once the rice is tender, you are done. If liquid is absorbed and the rice is still too hard, keep adding water.
- In a small bowl, combine the melted margarine with the salt and breadcrumbs. Scoop all of the risotto into the greased baking dish. Sprinkle the breadcrumb mixture over risotto until it is well covered in a thin layer.
- Bake in the pre-heated oven for 20 minutes, or until the breadcrumbs start to brown.
- For extra deliciousness, serve with mushroom gravy (hopefully R will share his fantastic gravy recipe here soon…)