Name: Oven-baked mushroom and spinach risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 40 gram butter; 1 brown onion, finely chopped; 2 clove garlic, crushed; 2 cup arborio rice; 350 gram thinly sliced portobello mushrooms; 250 gram sliced button mushrooms; 2 teaspoon thyme leaves; 1/3 cup white wine; 5 cup hot chicken or vegetable stock; 100 gram baby spinach; 1/4 cup grated parmesan, plus extra to serve; pine nuts, toasted, to serve

Oven-baked mushroom and spinach risotto

This oven-baked risotto is perfect for a weeknight dinner. Hearty and delicious, minus all the stirring, it's so simple!

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Serves 6

Prep

15M

Cook

30M

Total

45M

Ingredients

40 gram butter

1 brown onion, finely chopped

2 clove garlic, crushed

2 cup arborio rice

350 gram thinly sliced portobello mushrooms

250 gram sliced button mushrooms

2 teaspoon thyme leaves

1/3 cup white wine

5 cup hot chicken or vegetable stock

100 gram baby spinach

1/4 cup grated parmesan, plus extra to serve

pine nuts, toasted, to serve

Method

1.Preheat oven to moderate, 180°C.

2.In a flameproof casserole dish, melt butter on medium. Sauté onion and garlic, 2-3 minutes. Stir in rice. Cook 1 minute. Add mushrooms and thyme. Cook, stirring, 3-4 minutes, until lightly golden. Reserve half mushrooms.

3.Stir wine into rice mixture. Cook 1 minute, until almost absorbed. Add stock and return to boil. Cover with a tight lid. Bake 20 minutes.

4.Remove from oven. Stir in spinach and parmesan. Season. Cover and set aside, 3 minutes. Serve topped with reserved mushrooms, extra parmesan and pine nuts, if you like.

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