food
One-Pot Wonders
Belinda, the ‘Accidental Chatelaine’ loves to cook at any opportunity and is delighted to be able to share that love with you By Beli n
da Prin ce
www. chateaumareuil.com
THE CHILLY DAYS AND NIGHTS ARE A GREAT REASON TO ENJOY SOME WINTER WARMER FOODS, EASY TO COOK AND DELICIOUS TO EAT
Oven Baked Mushroom Risotto A great method for using up all sorts of vegetables Ingredients (Serves 4-6) 30g salted butter 1 small onion, finely-diced 500g sliced fresh mushrooms 2 cloves garlic, crushed 2tsp chopped fresh thyme leaves 250g uncooked short-grain Arborio rice 1.25 ltr chicken stock or vegetable stock for a vegetarian dish 125ml dry white wine (such as Sauvignon Blanc) Kosher salt and pepper, to taste 150g frozen peas, thawed (optional)
10 etcetera
50g grated Parmesan cheese 2 tbsp chopped fresh parsley Preheat the oven to 200°C/180º fan. Method 1. In a large ovenproof pan with a tightfitting lid, melt the butter over a medium heat. Add the onions and cook until just tender, about 3-5 minutes. 2. Increase the heat to medium-high and add the sliced mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add the garlic and thyme. Cook, stirring, until fragrant, for about 30 seconds. Stir in
the rice and cook, stirring, until the rice is well coated in the pan juices, for about 1-2 minutes. Add the wine and stock, then season with salt and pepper to taste. 3. Bring the mixture to a simmer, then cover with the lid and transfer the dish to the oven. Bake until the liquid is absorbed and the rice is tender, for about 45 minutes. 4. Remove the dish from the oven, carefully take off the lid, and stir in the peas (if using), Parmesan, and parsley until creamy. Use a fork to fluff the rice as you stir, which helps prevent it from clumping together. Serve immediately.
