Oven baked mushroom risotto

Serves: 6
Prep: 10
Cook: 30

Oven baked risotto is an excellent weeknight meal. Quick and easy to prepare and no need to stir. Simply place in the oven and cook for 30 minutes.

Mushrooms are a mighty little veggie (or technically a fungi) containing vitamin D, folate and selenium, plus other essential vitamins and minerals that help support the immune system. 

Ingredients

  • 2 cups arborio rice
  • 5 cups boiling water
  • 2 x 10g chicken flavoured stock cube, crumbled
  • 3 tbs margarine
  • 3 cups mushrooms, sliced
  • 2 cups baby spinach leaves or chopped spinach leaves
  • ½ cup parmesan cheese, finely grated
  • 2 tbs chives, chopped (or another herb of your choice)

Method

  1. Combine rice, water, stock cube, 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 and chives.

Tips

  • A number of chicken flavoured stock cubes available in the supermarket are 100% vegetable based and contain no animal content.


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