1 (150g) medium brown onion, finely chopped
1 clove garlic, crushed
3 sprigs of thyme
½ cup (125mL) dry white wine
250g mixed mushrooms, sliced thinly
2 cups (400g) arborio rice
3 cups (750mL) hot chicken or vegetable stock
375mL can light evaporated milk
¼ cup (20g) parmesan cheese, finely grated
2 tbsps chives, chopped
1 tbsp flat leaf parsley, finely chopped
shaved parmesan for serving if desired
Step by step
90 minsTime total
- Preheat oven to 180°C/160°C fan-forced.
- In a medium saucepan, melt margarine over medium-low heat; add onion and garlic, cook, stirring for 4-5 minutes or until softened. Add thyme and wine, bring to the boil. Cook, stirring, for 2 minutes or until liquid has almost evaporated.
- Add mushrooms, cook for 2-3 minutes or until browned lightly. Add rice; cook, stirring, for 1 minute. Transfer mixture to 6 cup (1.5L) capacity oven proof dish. Add combined stock and light evaporated milk, stir to combine.
- Cover tightly with foil; transfer to oven. Bake, stirring occasionally, for 55 minutes. stir in cheese and herbs. Serve topped with shaved parmesan, if desired.