Risotto usually needs constant attention and a lot of hands-on time. However, this baked risotto is thrown together in a matter of minutes and baked in the oven. Be sure to use arborio rice. I also like to add a handful of fresh, chopped herbs such as parsley or chives, but this is optional.
Ingredients: 1 cup arborio rice 200g (7oz) mushrooms, sliced 2½ cups boiling water 2 tbsp butter 1 tsp chicken stock powder 2 cups chopped spinach leaves ½ cup grated parmesan cheese
Method: • Preheat oven to 180°C (350°F). • Place rice, mushrooms, water, butter and stock in a casserole dish. • Cover and bake for 30 minutes or until the rice is just cooked. • Stir through the spinach and cheese. • Season with salt and pepper to taste.
Serves: 4 Prep Time: 10 minutes Cooking Time: 30 minutes
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