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Recipe: Baked mushroom risotto on stir-fried vegetables

You’ll love every creamy, delicious bite of this healthy risotto dish

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Baked mushroom risotto on stir-fried vegetables
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  • For mushroom risotto

  • 40 gms rice
  • 15 gms mushrooms, sliced
  • 10 gms girolles*
  • 5 gms garlic, chopped
  • 25 ml cream
  • 10 ml chicken stock (optional)
  • 3 gms basil leaves
  • 5 sheets filo pastry
  • 10 gms butter
  • 20 gms Parmesan cheese
  • 5 ml olive oil

    For stir-fried vegetables

  • 20 gms broccoli florets
  • 30 gms baby corn, cut into 1/2-inch pieces
  • 10 gms snow peas
  • 10 gms bean sprouts
  • 15 gms carrots, sliced
  • 15 gms asparagus
  • 10 gms lemongrass, for garnish
  • 10 ml oyster sauce
  • 5 ml oil
  • Sesame oil, a few drops


  1. Wash and parboil rice. Drain and wash in cold water again. Keep aside. To
  2. make risotto, heat butter in a saucepan and saute mushroom and girolles. 
  3. Add garlic then rice and saute for 2-3 seconds. Add cream and, if it is too thick, add a little chicken stock and top with Parmesan cheese.
  4. Open the filo pastry carefully, brush a little olive oil on it. Arrange rice on it and evenly roll in a cylindrical style. 
  5. Put the rice roll on a baking sheet and brush the rest of the oil on rice roll. 
  6. Bake in moderately heated oven until light brownin colour.
  7. To make stir-fried vegetables, blanch all the vegetables in hot water and water.
  8. Heat oil in a pan and stir-fry all the vegetables till done.
  9. In the end, drizzle oyster sauce and sesame oil, and mix well. 
  10. Arrange the vegetables on the plate and place risotto on top with lemongrass.
  11. *Girolles are a kind of mushrooms