For our trip down the south coast I decided to simplify life and do an online supermarket shop figuring it was one less thing to squeeze into the car! Unfortunately I made an amateur online shopper mistake and instead of ordering 4 portebello mushrooms I ordered 4 packets. Hmmm 2kg of mushrooms! How I didn’t notice the ridiculous cost of them I’ll never know.
Thankfully I LOVE mushrooms sadly the kids don’t! Freddie is some kind of mushroom detective. It doesn’t matter how finely I chop them or what I hide them in cooked or raw he just won’t eat them and unfortunately Lottie seems to dislike them just as much! I think it is the texture that puts them both off but who knows? Hopefully it is just a passing dislike as mushrooms are considered a superfood – nutrient and mineral dense, providing many compounds that contribute to good health.
So as you can imagine this weeks Meat Free Monday recipe was not a big hit with the kids! My husband and I loved it though and if your kids are mushroom lovers give it a go. I’ll definitely be serving it up to mine again in a couple of months time for another try. In the meantime I’m determined to win the mushroom battle maybe creamy mushroom soup or a mushroom pate! Any ideas? What are you family’s favourite mushroom dishes or are your kids not mushroom lovers just like mine?
This recipe is warming and creamy (even though it doesn’t contain any cream!). A nourishing, healthy and nutrient dense dish that I can guarantee the adults will love and hopefully your kids even mine didn’t! The best thing is that because it is a baked risotto it needs very minimal attention while it’s cooking.
Baked Mushroom Risotto
Suitable from around 7 months
Makes: 4 adult portionsPreparation Time: 10 minutes (plus mushrooms need to soaked in advance)
Cooking Time: 30 minutes
1 tbsp olive oil
1 finely chopped onion
3 finely chopped garlic cloves
1 1/2 cups arborio rice
500g chopped portabello mushrooms
700ml homemade chicken or vegetable stock
300ml water to soak the dried mushrooms
1 cup dried mushrooms – soaked and chopped
30g parmesan cheese and extra to add at the table
a small bunch of fresh parsley to serve
Soak the dried mushrooms in hot water for at least 30 minutes. Do not throw away the soaking liquid reserve and use in the risotto.
Preheat the oven to 200’C
In a large ovenproof saucepan heat the olive oil over a medium heat. Fry off the onion for a couple of minutes until it is transparent. Add the garlic and continue to fry for a couple of minutes.
Add the portabello mushrooms and fry until softened. Add the soaked, chopped dried mushrooms.
Pour in the rice and stir through to thoroughly coat.
Add the stock and mushroom soaking liquid and stir through. Cover the saucepan with a lid and place in the oven to bake for 30 minutes.
When the risotto is cooked there will be a little liquid left in the saucepan. Add the parmesan and stir through. Leave to sit for a couple of minutes until the risotto has thickened.
Serve with a sprinkle of parmesan cheese and parsley on top.