Baked Mushroom Risotto

Ingredients

• 500 g margarine
• 1 medium brown onion finely chopped
• 1 garlic crushed
• 3 sprigs thyme
• 0.5 cup dry white wine
• 250 g mixed mushrooms sliced thinly
• 2 cup arborio rice
• 3 cup hot chicken or vegetable stock
• 340 mL NESTLÉ CARNATION Light & Creamy Evaporated Milk 340ml
• 0.25 cup parmesan cheese finely grated
• 2 tbsp chives chopped
• 1 tbsp flat leaf parsley finely chopped
• 0 shaved parmesan for serving if desired

Instructions

1. 1

   preheat oven to 180°c/160°c fan-forced.

2. 2

   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.

3. 3

   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 NESTLÉ CARNATION Light & Creamy Evaporated Milk, stir to combine.

4. 4

   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