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!

  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


Oven-baked mushroom and spinach risotto
  • 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
  • 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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