Skip to content

Mushroom risotto bake

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

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

Share recipe:

You might also like:

4 pieces of chicken on a bed of rice with chopped capsicum, tomato and green beans served on a square white plate on a wooden platter with a spoon and white napkin on the right

Spanish chicken rice

10 muffins in a black muffin tin with 2 muffins removed and sitting on the right side with a white napkin top left.

Taco egg muffin cup

Pear_Yoghurt_Slice resized

Pear and yoghurt slice