Oven-Baked Mushroom & Baby Spinach Risotto |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This looks so simple! I have to try this one out: an easy one-pot meal ideal for a busy weeknight . Coutesy of .au I've taken the liberty of changing the original chicken flavoured stock cube and water for 5 cups of veggie stock. 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 |
Directions:
1. Combine rice, stock, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid.
2. Bake in a hot oven (200°C) for 30 minutes or until rice is tender.
3. Stir through spinach leaves, Parmesan, chives, salt & pepper and serve.
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