Mushroom & Rice One-Pot
40 min
A one-pot baked risotto with mushrooms, peppers and tomatoes, finished with fresh parsley.
| prepPreheat oven to 190°C / 375°F (fan 170°C / 340°F, gas 5) | |||||
| prepRinse rice in a sieve under cold water, drain | |||||
| 1 tbsp olive oil | Fry onion in oil until softened, 5 min | Stir in rosemary & mushrooms, fry briefly | Stir in rice, add peppers, tomatoes & stock | Bring to boil, cover & bake 190°C / 375°F, 20–25 min | Scatter parsley & serve |
| 1 large onion, chopped | |||||
| 2 tsp chopped rosemary (or 1 tsp dried) | |||||
| 250 g chestnut mushrooms, quartered | |||||
| 200 g basmati rice | |||||
| 2 red peppers, sliced | |||||
| 400 g canned chopped tomatoes | |||||
| 425 ml vegetable stock | |||||
| handful parsley, chopped | |||||
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