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Oven-Baked Mushroom, Spinach & Pine Nut Risotto

  • Serves: 4
  • Cooks In: 40 minutes
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Ingredients

2 tbs olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 cups Arborio rice
100g fresh shiitake mushrooms, sliced
300g cup mushrooms, thinly sliced
1/3 cup white wine
1 litre chicken or vegetable stock
100g baby spinach
2 tbs chopped fresh flat-leaf parsley
3 tbs pine nuts, toasted
Finely grated parmesan, to serve

Method

1

Preheat oven to180?C fan forced.

2

Heat half the oil in a large heavy-based ovenproof saucepan over medium heat. Add onion and garlic and cook, stirring often for 5 minutes or until onion is soft. Stir in the rice and cook for 1 minute. Increase heat to high, add mushrooms and cook 3 minutes until they start to soften.

3

Add the wine and bring to the boil. Boil the stock in a separate saucepan then pour over rice and stir to combine. Cover with a tight fitting lid. Place saucepan into oven and cook for 20 minutes.

4

Remove the risotto from the oven, stir in spinach and parsley. Cover with a lid and stand 3 minutes.

5

Stir through the pine nuts, taste and season with salt and pepper. Scatter over the parmesan and serve.

Ingredients

 2 tbs olive oil
 1 large brown onion, finely chopped
 2 garlic cloves, crushed
 2 cups Arborio rice
 100g fresh shiitake mushrooms, sliced
 300g cup mushrooms, thinly sliced
 1/3 cup white wine
 1 litre chicken or vegetable stock
 100g baby spinach
 2 tbs chopped fresh flat-leaf parsley
 3 tbs pine nuts, toasted
 Finely grated parmesan, to serve

Directions

1

Preheat oven to180?C fan forced.

2

Heat half the oil in a large heavy-based ovenproof saucepan over medium heat. Add onion and garlic and cook, stirring often for 5 minutes or until onion is soft. Stir in the rice and cook for 1 minute. Increase heat to high, add mushrooms and cook 3 minutes until they start to soften.

3

Add the wine and bring to the boil. Boil the stock in a separate saucepan then pour over rice and stir to combine. Cover with a tight fitting lid. Place saucepan into oven and cook for 20 minutes.

4

Remove the risotto from the oven, stir in spinach and parsley. Cover with a lid and stand 3 minutes.

5

Stir through the pine nuts, taste and season with salt and pepper. Scatter over the parmesan and serve.

Oven-Baked Mushroom, Spinach & Pine Nut Risotto

Tags:

 Rice

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