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Oven baked mushroom risotto

Name: Oven baked mushroom risotto
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 cups arborio rice; 5 cups boiling water; 2 x 10g chicken flavoured stock cube*, crumbled; 3 tbs margarine; 3 cups sliced mushrooms; 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)

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 sliced mushrooms
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)

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Method

Step 1
Combine rice, water, stock cube, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid.
Step 2
Bake in a hot oven, 200°C for 30 minutes or until rice is tender.
Step 3
Stir through spinach leaves, parmesan and chives.