Sunday 10 April 2016

Mushroom, bacon and Stilton baked risotto

Ingredients

500g white mushrooms, quartered
300g smoked bacon, trimmed and chopped
3 garlic cloves, sliced
200g blue Stilton
150g garlic and herb cream cheese
180g brown rice


Method

  • Preheat the oven to 80 C / Gas 1/4.
  • Place mushrooms, bacon and garlic in a casserole dish.
  • Combine cream cheese and Stilton and put in the microwave to soften, using 20 second bursts. Stir well and place in casserole dish, placing spoonfuls over the mushroom mixture. Cover with the lid.
  • Place in the preheated oven and cook for about 3 hours.
  • When you remove from oven it will look like a brown type of soup, this is when you allow it to cool and add the rice.*
  • Put back in oven at 80 degrees C for another 2 hours. Serve as desired.
  • Tip
  • I chose to let the rice soak up the juices from the cooked mushrooms overnight before cooking it in the morning. Served for lunch is ideal. Garnish as desired.



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