BAKED RISOTTO WITH MUSHROOMS

RECIPES

(2 servings)
champignons 200 g
rice for risotto 150 g
vegetable broth or water 500 ml
olive oil 2 tablespoons
thyme 2 tsp
sage 6 leaves (optional)
bay leaf 1 piece
 a pinch of nutmeg
ground pepper to taste
garlic or asafoetida to taste
salt

Wash the mushrooms and cut into thin slices. Fry over medium heat with spices (except bay leaves and sage) and 2 tbsp. oil for 5 minutes. In a saucepan, mix mushrooms, rice, hot broth or water, bay leaf, salt. Bring to a boil and simmer for 10 minutes over medium heat, uncovered. Transfer the risotto to a baking dish and bake at 190C for 30 minutes.