This dish is everything I love about a mushroom risotto, but with no stirring required. With golden, tender mushrooms and fluffy, crisp-on-the-top rice, this is as pleasing on the tastebuds as it is easy to rustle up.
Serves 4
Prep 5 min
Cook 40 min
For the mushrooms
For the rice
Heat the oven to 200C (180C fan)/390F/gas 6. In a small bowl, combine the mushrooms and garlic-infused oil.
Add all the ingredients for the rice (apart from the chives and rocket) in a 23cm x 33cm roasting dish and mix well. Lay the mushrooms on top and put in the oven for 40 minutes. Top with chives and serve with rocket
