Creamy Mushroom Rice Casserole with Peas and Parmesan
A creamy oven-baked rice casserole with mushrooms, peas and Parmesan. It can be cooked ahead, keeps for several days in the fridge and tastes good reheated or cold.
By yumbelo · 4 servings · 60 minutes
Ingredients
- 300 g Risotto rice
- 900 ml Vegetable stock
- 400 g Mushrooms
- 2 pc Onions
- 2 pc Garlic cloves
- 3 tbsp Olive oil
- 1 pc Zucchini
- 200 g Peas (frozen)
- 80 g Parmesan, freshly grated
- 30 g Butter
- 100 g Crème fraîche
- 1 tsp Thyme, dried
- Salt
- Pepper
Method
- Preheat the oven to 200 °C, top and bottom heat.
- Finely dice the onions and garlic. Clean the mushrooms and slice them. Cut the zucchini into small cubes.
- Heat the olive oil in a large pan and fry the mushrooms vigorously for 5 minutes, until the liquid has evaporated. Season with salt and pepper and remove from the pan.
- In the same pan, melt the butter and sweat the onions and garlic for 3 minutes until translucent. Add the rice and toast it for 2 minutes while stirring, until it looks slightly glassy.
- Mix the hot vegetable stock into the rice gradually in an ovenproof dish or casserole dish. Stir in the mushrooms and thyme and cover the dish with aluminium foil.
- Bake the casserole in the oven for 20 minutes. Then stir in the zucchini, cover again and bake for another 10 minutes, until the rice is tender and has absorbed most of the liquid.
- Take the casserole out of the oven and fold in the peas, crème fraîche and Parmesan. Season with salt and pepper and let it rest for 5 minutes.
- To store, let it cool completely and keep it in portion containers in the fridge. To reheat, warm it in the microwave with a splash of water.