Baked risotto with mushroom, kale and leek

March 16, 2010
0 Ratings
  • Serves 4 to 6 people
Author Notes

Oven baked risotto does away with the constant stirring you have to do when you cook it on the stove top. I actually don't mind the mindless, constant stirring of the more traditional method - I find it therapeutic. But if you're short on time, patience or have other things to do, this is handy - and I have to say, I don't notice any difference in taste between the two. —cooklynveg

What You'll Need
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped or minced
  • 1 celery stick, finely chopped
  • 1/4 cup dry white wine
  • 1 cup arborio rice
  • 2 &1/2 cups good vegetable stock
  • 1/2 cup parmigiano reggiano cheese, grated
  • 1 cup chestnut mushrooms, chopped
  • 1 leek, washed and sliced
  • 4 cups kale, washed and chopped, uncooked
  • 1 or 2 lemons, juice of
  1. Preheat the oven to 350f Heat 2 tablespoons of the olive oil in a large, oven proof pan. Add the onion and cook for about 2 mins. Add the garlic and celery and cook for 2 or 3 minutes more.
  2. Add the arborio rice to the pan and stir briskly, next add the white wine and continue stirring until the wine is absorbed.
  3. Next add all the stock, half the cheese and a little salt and pepper. Bring to the boil stirring briskly, then cover with a lid and transfer to the oven. Leave it alone for 10 minutes.
  4. While that's in the oven, heat 1 tablespoon of olive oil in a large pan, add the mushrooms and leeks to the pan and saute for 5 to 7 minutes. Next, add the Kale and continue to saute for 3 to 4 minutes.
  5. Take the risotto out of the oven and add the sauteed veggies to the pan and stir together. If a little more stock is need at this point, add it, but not too much. Cover and transfer back to the oven for another 5 to 10 minutes (depending on how much 'bite' you like the rice to have).
  6. Remove from the oven and stir in the remaining cheese and the lemon juice, plus some more salt and pepper taste. Serve topped with a little more cheese, a drizzle of olive oil or chopped fresh parsley if you like
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  • McPoLanders
  • cooklynveg
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5 Reviews

Kirsten H. December 9, 2014
I just made this and had some of the ingredients on hand but not all. I used leeks, portobello mushrooms, italian orange sausage and added fennel seeds. I also had some ricotta to use up so used that for some of the cheese, which may had added creaminess? An easy risotto that is a great, flexible recipe!
McPoLanders November 2, 2013
Made this today and it is fabulous! Thank you!
ody December 1, 2010
I made this last night, and it was delicious---a great combination of flavors and a great way to use kale. It lacked some of the creaminess of real risotto, but was still very yummy. A few notes: I doubled the recipe and found the cooking times to be much longer, and also wished I'd thought to heat the stock (5 cups was a bit much to bring to the boil quickly!). I didn't have fresh mushrooms on hand so used a mix of reconstituted dried mushrooms, which worked out great.
cooklynveg May 5, 2010
Great! glad it worked for you! Cooking it in the oven certainly makes it easier
missmeigs May 3, 2010
This was fantastic - I was looking for a way to use kale as I had never had it before. Really easy and good!