Oven baked mushroom risotto
Oven baked risotto is an excellent weeknight meal. Quick and easy to prepare and no need to stir. Simply place in the oven and cook for 30 minutes. Mushrooms are a mighty little veggie (or technically a fungi) containing vitamin D, folate and selenium, plus other essential vitamins and minerals that help support the immune system.
- Prep time 10 mins
- Cook time 30 mins
- Servings 6
Ingredients
- 2 cups arborio rice
- 5 cups boiling water
- 2 x 10g chicken flavoured stock cube, crumbled
- 3 tbs margarine
- 3 cups mushrooms, sliced
- 2 cups baby spinach leaves or chopped spinach leaves
- ½ cup parmesan cheese, finely grated
- 2 tbs chives, chopped (or another herb of your choice)
Method
- Combine rice, water, stock cube, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid.
- Bake in a hot oven, 200°C
- C for 30 minutes or until rice is tender.
- Stir through spinach leaves, parmesan and chives.
Tips
A number of chicken flavoured stock cubes available in the supermarket are 100% vegetable based and contain no animal content.
Nutritional information
-
Per Serve
-
Energy (kJ)1630
-
(Cal)390
-
Protein (g)10
-
Fat (g)11
-
Saturated Fat (g)5
-
Carbohydrate (g)59
-
Sugars (g)2
-
Dietary Fibre (g)3.7
-
Sodium (mg)271
-
Potassium (mg)296
-
Calcium (mg)135
-
Iron (mg)1.5
