Oven-baked mushroom and spinach risotto by Foodland Recipe Kitchen

Preparation Time: 10 mins
Cooking Time: 25 mins
Serves: 6

Ingredients

• 2 tbsp butter
• 1 brown onion, peeled and finely
• chopped
• 2 cloves garlic, crushed
• 2 cups Arborio rice
• 300g small Swiss brown
• mushrooms, sliced
• 300g white button mushrooms,
• sliced
• 1/3 cup white wine
• 4 cups chicken or vegetable
• stock
• 4 sage leaves, chopped
• salt and pepper to taste
• 60g baby spinach
• ¼ cup grated parmesan cheese
• toasted pine nuts to serve
• extra parmesan to serve
• olive oil

Equipment

• Oven proof pan

Instructions

This mushroom and spinach risotto is the ultimate comfort food meal.

1. Preheat oven to 180°C.
2. Using an oven proof pan, melt butter over medium heat. Sauté chopped onion and garlic for 3 minutes. Add mushrooms and sauté until golden in colour. Remove half of the mushrooms and reserve.
3. Stir in rice and continue to cook tossing to coat the grains.
4. Stir in wine, stock and sage, season to taste, cover with a tight fitting lid, bake in oven for 20 minutes.
5. Remove from oven, stir through baby spinach and parmesan. Replace lid, allow to sit for 3 minutes.
6. Serve topped with reserved mushrooms, extra parmesan and toasted pine nuts.
7.  Check seasonings, drizzle with a little olive oil to serve.