Mushroom risotto bake
2 cups Arborio rice
5 cups boiling water
2 tsp reduced-salt vegetable stock powder*
3 tbsp olive oil
3 cups mushrooms, sliced
2 cloves garlic, crushed
2 cups baby spinach
½ cup Parmesan cheese, finely grated
2 tbsp chives, chopped
Pre-heat oven to 200oC. In a large oven proof dish, combine the rice, water, stock, olive oil, mushrooms and garlic. Cover and bake for 30 minutes or until rice is tender.
Stir through the baby spinach, Parmesan and chives.
*Gluten-Free when using gluten free stock