Recipes
Oven baked mushroom risotto
Ingredients
(4 Servings)
- 280 g mushrooms, chopped (If you have a hard time controlling your potassium levels, we recommend boiling the mushrooms first to lower their potassium content and remove the cooking water afterwards.)
- 200 g risotto rice
- 120 g mozzarella,
- sliced 1 medium onion,
- finely chopped 3 garlic cloves,
- finely sliced 1–2 tbsp.
- finely chopped basil or parsley
- 2 tbsp. olive oil
- 75 ml white wine
- 500 ml vegetable stock or water (Vegetable stock has a high potassium level. If you have a hard time controlling your potassium levels, we recommend using water instead of vegetable stock.)
- 1/2 tsp. of salt and a pinch of pepper
Nutritional values
(per serving)
Directions
1. Preheat the oven to 180° C.
2. In a lidded oven dish, heat the oil and fry the onion, until starting to soften. Add the garlic, cook for another 2–3 minutes, then add the mushrooms.
3. Add the risotto rice and cook until the grains appear glassy. Stir in the wine and vegetable stock /water. Add salt and pepper. Place the lid on the dish and bake for 15 minutes, stirring halfway through.
4. Top with a final layer of mozzarella and bake until it melts and becomes golden.
5. Sprinkle with chopped basil/parsley.
