Mushroom risotto bake *Mighty Meals exclusive*
1
serves of vegetables in each serve
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6
1 serve of vegetables per serve
Diet and Allergies:
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6
1 serve of vegetables per serve
Diet and Allergies:
Ingredients
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
Method
Step 1
Pre-heat oven to 200°C.
Step 2
In a large oven-proof dish, combine the rice, water, stock powder, olive oil, mushrooms and garlic.
Step 3
Cover tightly and bake for 30 minutes or until rice is tender.
Step 4
Stir through the baby spinach, Parmesan and chives.
*Gluten-Free when using gluten free stock
Ingredient swaps
- If you don’t have fresh spinach, you can use 2-3 cubes of cooked frozen spinach
- If you don’t have spinach, you can use 1 cup cooked peas.
Budget tips
- To save money try growing your own herbs, like chives, in the garden or in pots.
Reduce waste
- Leftovers can be frozen and used for another meal.
- Use leftovers to stuff vegetables such as red capsicum.
Nutrition tips
- Using salt-reduced stock helps reduce your sodium intake.
- Baby spinach provides folate. Folate helps reduce tiredness and fatigue.
- Mushrooms provide Vitamin D. Vitamin D is needed for healthy bones and teeth.
