Oven Baked Mushroom and Baby Spinach Risotto

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Oven Baked Mushroom and Baby Spinach Risotto

Oven Baked Mushroom and Baby Spinach Risotto

Mushroom and Baby Spinach Risotto

5 minutes preparation
30 minutes cooking
easy difficulty
4 serves

Ingredients

2 cups Arborio rice
5 cups boiling water
2 x 10g vegetable stock cubes, crumbled
3 tablespoons margarine
3 cups sliced mushrooms
1/2 cup finely grated parmesan cheese
2 cups baby spinach leaves or chopped spinach leaves
2 tablespoons chopped chives (or another herb of your choice)

Method

Combine rice, water, stock cube, margarine and mushrooms into a large ovenproof dish. Cover dish lightly with lid.
Bake in a hot oven (200°C) for 30 minutes or until rice is tender.
Stir through spinach leaves Parmesan and chives. Serves 6

Tips

Unlike Cheddar or Mozzarella, Parmesan cheese does not form 'strings' when heated in recipes.
The name 'risotto' comes from the Italian 'riso' which means rice.

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