Easy Oven Baked Risotto

By Keith Hubner

April 25, 2018

Finally a simple and delicious oven based vegan risotto recipe!

  • Yields: 6 servings


10g dried porcini mushrooms

225g mixed mushrooms

60g vegan butter

1 medium onion, finely chopped

Italian Arborio rice measured to the 175ml level in a measuring jug

150ml dry Madeira (or white wine is fine)

Salt and freshly milled black pepper


1Soak the dried porcini mushrooms in 570 ml of boiling water for 30mins.

2Pre-heat the oven to 150 degrees C

3Chop the fresh mushrooms into 1 cm chunks (not too small, as they shrink down quite a bit in the cooking)

4Melt the butter in a medium saucepan, add the onion and let it cook over a gentle heat for about 5 minutes, then add the fresh mushrooms, stir well and leave on one side while you deal with the porcini.

5When the procini have had their half-hour soak, place a sieve over a bowl, line the sieve with a sheet of kitchen paper and strain the mushrooms, reserving the liquid. Squeeze any excess liquid out of them, then chop them finely and transfer to the pan to join the other mushrooms and the onion.

6Keep the heat low and let the onions and mushrooms sweat gently and release their juices (about 20 minutes).

7Meanwhile, put the dish in the oven to warm.

8Now add the rice to the mushroom mixture and stir it around to get a good coating of butter, then add the Madeira, followed by the strained mushroom soaking liquid.

9Add a level teaspoon of salt and some freshly milled black pepper, stir and bring up to simmering point.

10Transfer the whole lot from the pan to the warmed dish.

11Stir once then place it on the centre shelf of the oven without covering.

12Set a timer and give it 20 minutes exactly.

13Stir the mixture

14Now put the timer on again and give it a further 15 minutes

15Remove from the oven and put a clean tea cloth over it, serve immediately!


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