Hinode

Oven Baked Mushroom Risotto

I am using:

Prep time

10min

Cook time

40min
Calrose Medium Grain White Rice

Calrose Medium Grain White Rice

Calrose rice is known for its short pearly white grains and sticky texture. Introduced by Asian immigrants during the Gold Rush, this style of rice has thrived in Northern California, the Australian Riverina and selected Mediterranean climates around the world.

View product

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 3 tbsp olive oil

  • 1 onion (diced )

  • 1½ cup mushrooms sliced

  • 1½ cup Hinode Calrose Rice

  • 1 cup grated parmesan

  • 2 handful chopped parsley

Medium Grain/Calrose

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Chewy

Chewy

Nutty

Nutty

Photo of Oven Baked Mushroom Risotto

Method

  • Preheat convection oven to 350°F (180°C). Heat oil in a large oven-proof dish with a tight-fitting lid.

  • Add onion and sauté for 3 minutes.

  • Add mushrooms and sauté for 5 minutes until lightly browned.

  • Add Hinode Risotto Style Rice and sauté for 1 minute, then add the stock. Stir well to combine.

  • Cover with a lid and place in the oven for 40 minutes.

  • Stir in parsley and parmesan then serve immediately.

More recipes like this one