The great G2 recipe swap: Easy baked risotto


Serves 2 generously

1 cup of arborio rice

1 onion, chopped

2 knobs of butter

a couple of crushed cloves of garlic (if you can be bothered)

a handful of dried ceps (if you haven't got any, just add another 100g mushrooms)

300g mushrooms, brushed clean and chopped

400ml stock

1 can chopped tomatoes

herbs (I use dried thyme and fresh parsley or basil)

grated parmesan (2 quarter-cups)

freshly ground pepper


• Preheat the oven to 200C.

• If you've got some dried ceps the first thing you should do is boil the kettle, put the ceps in a bowl and pour over about a cup of boiling water.

• Now prepare the other ingredients. Melt the butter in a pot/casserole that is suitable for both stove top and oven use, add the onion, garlic (if using) and any dried herbs you're using.

• Once the onion has softened, add the fresh mushrooms. Now add the rice and stir well.

• If you're also using dried ceps drain them, reserve the water and add them to the mix.

• Keep stirring to prevent the mixture sticking and add the can of tomatoes.

• Simmer for a few minutes to reduce slightly, then add three-quarters of the stock/water the ceps were soaked in (reserving about 100ml). Stir and place in the oven.

• After about 15 minutes remove from the oven to check, give it a stir, add the fresh parsley, one of the quarter cups of parmesan and a few grinds of pepper. If the mixture appears to be drying out too quickly, add more stock and replace in the oven.

• It should be cooked in 10 minutes. Once the rice is al dente remove from the oven, stir in another modest knob of butter and fresh torn basil (if you're using that instead of parsley) and serve, sprinkling the remaining parmesan over the servings and maybe a bit of chopped herbs to add colour.

• Courgettes, broad beans, even canned tuna work as well as mushrooms, but the canned tomatoes are essential.

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