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Soy-buttered mushroom & chive oven-baked risotto

Soy-buttered mushroom & chive oven-baked risotto in a casserole dish

Soy-buttered mushroom & chive oven-baked risotto

Name: Soy-buttered mushroom & chive oven-baked risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 garlic cloves; 1 onion or large shallot; 1 tbsp olive oil; 175g risotto rice; 500ml hot chicken or vegetable stock; 1-2 tsp white miso (depending on the strength of your stock); 250g mushrooms; 50g butter; 1 tbsp soy sauce; 15g parmesan or vegetarian Italian-style hard cheese; handful of chives; 1-2 tbsp rice or white wine vinegar (see tip)

Anna Glover

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Serves 2

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.8 out of 5.25 ratingsRate

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Save time midweek with this risotto as the oven does the work. Soy and miso flavours add depth to the mushrooms for a flavourful autumnal supper

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 garlic cloves
1 onion

or large shallot
1 tbsp olive oil
175g risotto rice
500ml hot chicken or vegetable stock
1-2 tsp white miso

(depending on the strength of your stock)
250g mushrooms
50g butter
1 tbsp soy sauce
15g parmesan

or vegetarian Italian-style hard cheese
handful of chives
1-2 tbsp rice or white wine vinegar

(see tip)

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Nutrition: Per serving

kcal697
fat30g
saturates16g
carbs84g
sugars9g
fibre6g
protein20g
salt3.27g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Finely chop the garlic and onion. Heat the oil in an ovenproof frying pan over a medium heat and cook the garlic and onions for 6-8 mins until soft. Add the rice and stir for a few minutes to toast.
step 2

Pour in the stock and miso. Bring to a simmer, then stir a few times until the miso has melted. Cover with a lid, transfer to the oven and bake for 20-25 mins.
step 3

Meanwhile, slice the mushrooms. Melt the butter in a frying pan over a medium heat and, once foaming, fry the mushrooms for 8-10 mins until any moisture that was released has evaporated and the mushrooms are lightly golden. Turn the heat to low and stir in the soy to coat.
step 4

Chop the chives. When the rice is tender and the stock has been absorbed, stir in the cheese and a splash of boiling water, if needed, to achieve a creamy finish. Stir in the mushrooms and chives, and season and taste – add enough vinegar to balance the richness.

Anna’s recipe tip

The vinegar at the end acts like the wine that’s usually added in the early stages of a traditional risotto, except it pairs better with the soy mushrooms.

Recipe from Good Food magazine, October 2026

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A star rating of 4.8 out of 5.25 ratings

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