Oven Baked Risotto with Chilli Pancetta, Mushrooms and Fresh Basil

Easy oven baked risotto with chilli pancetta, mushrooms and fresh basil.

Serving size: Serves 4
Cooking time: Less than 60 minutes


1 tablespoon olive oil
1 medium onion, finely chopped
6 thin slices of chilli pancetta, cut into strips
1 clove garlic, crushed
100g Swiss brown mushrooms, cut into 4 slices
100g button mushrooms, cut into 4 slices
2 cups arborio rice
100 mls white wine
1.2 litres chicken stock, hot
? cup grated Parmesan
? cup torn basil


Preheat oven to 170?C. Heat 1 tablespoon oil on a medium heat in a
casserole dish or ovenproof saucepan with a lid. Add onion and cook
stirring until softened. Add pancetta, garlic and mushrooms cook for
further 2 minutes. Stir through rice until coated.

Add white wine and allow to reduce for 1 minute. Pour in stock, cover with
lid and place in oven for 25 – 30 minutes or until all liquid has been
absorbed. To serve stir in parmesan and basil and season well.

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