Oven-Baked Cheesy Portobello Mushroom Risotto

Before you begin...

This recipe takes around 5 min [10 min] to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Heat a large, wide-based oven-proof casserole dish with a matching lid with a drizzle of olive oil over a medium-high heat

Meanwhile, add the portobello mushrooms to a baking tray with a generous drizzle of olive oil and a pinch of salt

Sprinkle half of the grated Italian hard cheese (you'll use the rest later!) into the mushrooms – these are your cheesy portobellos

Set the tray aside until later

Wash the rocket, then pat it dry with kitchen paper

Wash the leek[s] thoroughly to remove any grit from between the leaves, then top, tail and slice into rounds

Once hot, add the leek rounds to the casserole dish

Add the arborio rice to the dish and stir everything together

Crush the garlic cloves open by squashing them with the side of a knife

Remove the skins and chop the crushed garlic roughly

Tear the chestnut mushrooms directly into the dish

Add the chopped garlic with the Chinese rice wine and white wine vinegar

Add the vegetable stock mix with 600ml [1.2L] boiled water

Bring to the boil over a high heat, then cover with a lid and put the dish in the oven

Put the tray with the cheesy portobellos on into the oven at the same time

Cook everything for 25-30 min or until the rice is cooked with a slight bite and the portobellos are tender and juicy

Use this time to clear up, set the table, have a cup of tea or simply chill!