Oven-Baked Mushroom & Baby Spinach Risotto

Name: Oven-Baked Mushroom & Baby Spinach Risotto
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 cups arborio rice; 5 cups vegetable stock; 3 tablespoons margarine; 3 cups mushrooms, sliced; 1/2 cup parmesan cheese, finely grated; 2 cups baby spinach leaves (or chopped spinach leaves); 2 tablespoons chives, chopped (or other herbs of your choice); salt, to taste; pepper, to taste

(2)

Recipe by Rhiannon and Matt

This looks so simple! I have to try this one out: "an easy one-pot meal ideal for a busy weeknight". Coutesy of Sanitarium.com.au I've taken the liberty of changing the original chicken flavoured stock cube and water for 5 cups of veggie stock.

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READY IN: 35mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

cups arborio rice
5

cups vegetable stock
3

tablespoons margarine
3

cups mushrooms, sliced
¹⁄₂

cup parmesan cheese, finely grated
2

cups baby spinach leaves (or chopped spinach leaves)
2

tablespoons chives, chopped (or other herbs of your choice)
salt, to taste
pepper, to taste

DIRECTIONS

Combine rice, stock, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid.
Bake in a hot oven (200°C) for 30 minutes or until rice is tender.
Stir through spinach leaves, Parmesan, chives, salt & pepper and serve.

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Oven-Baked Mushroom & Baby Spinach Risotto

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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