Oven-baked mushroom and spinach risotto
Jan 28, 2012 1:00pm- 15 mins preparation
- 30 mins cooking
- Serves 6
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Ingredients
Oven-baked mushroom and spinach risotto
- 40 gram butter
- 1 brown onion, finely chopped
- 2 clove garlic, crushed
- 2 cup arborio rice
- 350 gram thinly sliced portobello mushrooms
- 250 gram sliced button mushrooms
- 2 teaspoon thyme leaves
- 1/3 cup white wine
- 5 cup hot chicken or vegetable stock
- 100 gram baby spinach
- 1/4 cup grated parmesan, plus extra to serve
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Method
Oven-baked mushroom and spinach risotto
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1Preheat oven to moderate, 180°C.
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2In a flameproof casserole dish, melt butter on medium. Sauté onion and garlic, 2-3 minutes. Stir in rice. Cook 1 minute. Add mushrooms and thyme. Cook, stirring, 3-4 minutes, until lightly golden. Reserve half mushrooms.
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3Stir wine into rice mixture. Cook 1 minute, until almost absorbed. Add stock and return to boil. Cover with a tight lid. Bake 20 minutes.
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4Remove from oven. Stir in spinach and parmesan. Season. Cover and set aside, 3 minutes. Serve topped with reserved mushrooms, extra parmesan and pine nuts, if you like.
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