You must try this. Whether you are vegetarian, vegan or a meat eater like me that is trying to reduce red meat then you are going to be impressed by this recipe. Super tasty and easy and unlike other risotto recipes - I now cook mine from scratch in the oven along with a pudding, cake or tomorrow's casserole. No faff - it looks after itself.
Preheat the oven to 200 degrees celsius (190 degrees fan assisted)
In a large roomy frying pan that has a well fitting lid, add the oil then add the chopped onion and mixed dried herbs, stir then pop into the oven uncovered and cook for 10 minutes until the onion is softening but not coloured.
Whilst the pan is in the oven prepare the mushrooms and walnuts. Wipe or peel the mushrooms then slice thinly. Chop the walnuts into small pieces. If you don’t eat nuts then omit from the recipe and add the peas instead.
Take the pan from the oven, add the mushrooms and nuts plus the garlic. Give a good stir around to combine then back into the oven uncovered for 15 minutes to fry.
Whilst the pan is in the oven make up the stock using a quality stock pot or cube – the stock needs to be hot and have ready the weighed out rice and measured fennel, nutmeg, salt and pepper. If you are using peas – have them out of the freezer ready to add to the risotto after cooking.
Take the pan from the oven, add the rice, fennel seed and spices – give a good stir then pour over 750ml of the hot stock (keep a little back in case it needs to be slackened off after the cooking time. Stir well then add the lid and back into the oven and set your timer for 30 minutes.
Half way through cooking (after 15 minutes) take the pan from the oven, take the lid off and give it a stir then back on with the lid and back into the oven for the final 15 minutes.
Test your risotto rice to make sure it is cooked through then stir in the frozen peas if using though I tend to add just a good handful of freshly chopped herbs.
Stir through the double cream or vegan alternative and check the seasoning, adding more salt and pepper if required and a final splash of stock if your risotto needs to be loosened slightly.
Serve on warm plates topped off with grated parmesan or non-dairy equivalent.
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