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French Onion & Mushroom Baked Risotto

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Preparation time: 55 min
Serves 6 people
3.83 Average Rating
This is comfort food at its most elegant. 

Loaded with sautéed mushrooms and sweet caramelised onions, this dish is baked to perfection with rich eggs nestled inside for an extra protein boost. The deep flavours of French onion soup meet the satisfying texture of risotto in this cosy, one-pan wonder. Ideal for brunch, lunch, or dinner, this dish will warm your soul and impress any crowd. A hearty, satisfying meal with minimal fuss!

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Ingredients

  • 2 cups chicken stock
  • 2½ cups water
  • 35g packet French onion simmer soup mix
  • ½ cup olive oil
  • 2 medium onions, thinly sliced
  • 300g button mushrooms, sliced
  • 1 Tbsp thyme leaves, extra sprigs to serve
  • ¾ cup white wine
  • 1½ cups arborio rice
  • 1 cup grated parmesan
  • 5 medium or 6 small eggs

Method

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  1. Preheat the oven to 180°C fan forced.
  2. Place stock and water in a saucepan and bring to the boil. Add soup mix and stir until dissolved and combined. Turn off heat and set aside keeping warm in the pot.
  3. Heat half of the oil in a large stove and oven-proof pan over a medium low heat. Add onion and cook, stirring occasionally for about 10 minutes or until lightly caramelised. Remove from the pan.
  4. Heat remaining oil in the same pan over a medium heat. Add mushrooms and thyme and cook, stirring for 5-7 minutes or until lightly browned. Return onions and stir. Add wine, stir to combine and simmer for 3 minutes until reduced by half.
  5. Add rice to the pan and stir through. Cook for 1 minute then pour in soup/stock liquid and stir. Cover with a lid and bake in the oven for 20-25 minutes until the rice is tender but mixture is still loose and moist. Remove from the oven and stir in half of the parmesan.
  6. Make shallow holes in the risotto. Break an egg into a small bowl and pour into a hole. Repeat with remaining eggs. Cover with lid and return to the oven for 8 minutes or until eggs are just set.
  7. Serve sprinkled with remaining parmesan and thyme sprigs. Season with pepper. 

Notes

Cracking one egg at a time into a small bowl, makes it easier to add to holes avoiding broken yolks and the danger of burning yourself cracking eggs on the side of the hot pan.

Nutrition Per Serve

  • 350g Serving size
  • 2240kJ 535kcal Energy
  • 18g Protein
  • 29g Total fat
  • 8g Saturated fat
  • 42g Carbs (total)
  • 4g Carbs (sugar)
  • 670mg Sodium
  • 3g Fibre
  • 3.4µg Vitamin D

Reviews

Overall Rating

Average Rating: 3.83

16 reviews

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