Oven baked mushroom risotto

Vegetarian
Oven baked mushroom risotto
Oven baked mushroom risotto

Prep

10 min

Cook

30 min

Serves

6

Skill

MainsEntertainingGood Source of ProteinLow in SugarLow in Sodium

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 folate and selenium, plus other essential vitamins and minerals that help support the immune system. And, they can produce vitamin D, an important vitamin that helps absorb calcium from foods, just by placing them in the sun for around 15 minutes!

  • 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)

Nutrition per serving

Weight, measurement and temperature conversions
1630 kJ

energy kj

10 g

protein

5 g

saturated fat

3.7 g

dietary fibre

59 g

carbohydrate

2 g

sugars

273 mg

sodium