Oven-Baked Mushroom and Spinach Risotto
This oven-baked risotto is perfect for a weeknight dinner. Hearty and delicious, minus all the stirring, it's so simple!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 40 grams butter
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 2 cups arborio rice
- 350 grams thinly sliced portobello mushrooms
- 250 grams sliced button mushrooms
- 2 teaspoons thyme leaves
- 1/3 cup white wine
- 5 cups hot chicken or vegetable stock
- 100 grams baby spinach
- 1/4 cup grated parmesan, plus extra to serve
- pine nuts, toasted, to serve
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