This is the easiest risotto ever, and the things I love about it are, is that it doesn’t turn out all gluggy, because its baked in the oven, and its so quick! No standing around spooning ladles of stock into the pan.

Please note. If you start following my recipes, they are often “around about”. I’m a creative type of cook for the most part, and often don’t measure. I go by feeling. I am however attempting to document what I do.

So heres the recipe:

SUPER EASY MUSHROOM & GREEN BITS RISOTTO

375g chopped mushrooms

3 cups beef  stock (or whatever stock you like)

100ml white wine

Butter

2-3 sticks celery

2-3 spring onions

2 cups arborio rice

handful fresh oregano

Condiments: (I love extra bits to put in your food. Particularly lemon. You can add things to your taste, and its just delicious fun.

fresh chopped chives

parmesan

lemon wedges

chilli infused olive oil

To make this especially easy, use a pan that you can use on the stove and then put straight in the oven.

Heat the oven at 180 degrees.

Cook mushrooms in butter in the pan on the stove. Put them in a bowl, set aside.

Cook chopped celery and spring onion in the pan. Put mushrooms back in. Add rice, add a bit more butter if you like, then add the stock. The liquid should just cover the contents.  Mix in the handful of fresh oregano, some salt and pepper, put the lid on and put it in the oven. Bake for 25mins or until the rice is cooked. Serve with the list of condiments. Mmm enjoy!