Mushroom Risotto with normal rice baked in oven

Love Risotto, but can't find Risotto rice?  Not in the mood for slaving over the stove top stirring risotto?  Fear not!!!!!  This baked Risotto is easy peasy - uses normal rice - and you only stir once during the baking process!!!!!

3 tbsp margarine/butter

1 tsp garlic, chopped finely

1 big onion, chopped finely

1 cup raw Rice (no-name brand / Tastic)

4 cups boiling water

7 tsp beef stock powder (Woolworths beef stock in a plastic pot is amazing! But any other will do – you can even use veg / chicken stock powder)

1 tsp ground black pepper

1 packet brown mushrooms, sliced (not too thin – it must be the brown ones!!!)

 

Preheat oven to 200 degrees Celsius.    In an oven dish with a lid, place margarine/butter, onion, garlic, raw rice, stock powder, HALF THE AMOUNT OF mushrooms and black pepper with the boiling water and stir to combine – and to let the margarine/butter melt.  

Cover the dish with a lid and bake for 30 minutes.

Remove dish from the oven, add the rest of the sliced brown mushrooms, stir, cover again and bake for another 20 - 30 minutes (or till all the liquid is gone and rice is soft.)   Top with thinly shaved White Cheddar cheese or Parmesan cheese. 

You can stir in some grated cheese, or feta cubes or Parmesan powder. 

Serves 4 – depending on if it’s a main dish or a side. 

Recipe and photo:  Alma Pretorius