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Oven-Baked Mushroom & Baby Spinach Risotto

2 cups arborio rice
5 cups vegetable stock
3 tablespoons margarine
3 cups mushrooms, sliced
12 cup parmesan cheese, finely grated
2 cups baby spinach leaves (or chopped spinach leaves)
2 tablespoons chives, chopped (or other herbs of your choice)
salt, to taste
pepper, to taste


Combine rice, stock, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid. Bake in a hot oven (200C) for 30 minutes or until rice is tender. Stir through spinach leaves, Parmesan, chives, salt & pepper and serve.

Source: www.food.com