Oven Baked Mushroom Risotto

Method

1. Preheat convection oven to 350°F (180°C). Heat oil in a large oven-proof dish with a tight-fitting lid.
2. Add onion and sauté for 3 minutes.
3. Add mushrooms and sauté for 5 minutes until lightly browned.
4. Add Hinode Risotto Style Rice and sauté for 1 minute, then add the stock. Stir well to combine.
5. Cover with a lid and place in the oven for 40 minutes.
6. Stir in parsley and parmesan then serve immediately.