Easy Oven Baked Risotto 

Rating: (63 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

This is an excellent weeknight meal. It only takes half an hour to cook, there's no stirring once you put it in the oven!

Ingredients:

2 cup arborio rice

5 cup boiling water

20 g stock cube*, crumbled

3 Tbsp margarine

3 cup mushrooms, sliced

2 cup baby spinach leaves or chopped spinach leaves

1/2 cup finely grated parmesan cheese

2 Tbsp chopped chives (or another herb of your choice)

Directions:

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, for 30 minutes or until rice is tender.

Stir through spinach leaves, parmesan and chives, then serve.

Variations:

* Massel Ultracube stock cubes are 100% vegetable based and contain no animal content. They are also gluten-free and lactose-free.

Author:

© Reproduced under licence from the copyright owner, Sanitarium Health Food Company

Member Comments: (5)

By: vplummer - 2010-02-13
Easy dish to make, very tasty, will make it again, a sure family favourite.

By: paulab - 2009-10-28
Perfect, tastes really naughty

By: becy10 - 2008-09-15
I found I had to cook the risotto for an extra twenty minutes with the cover off for all the liquid to absorb/evaporate. This could be due to my old oven though. THe result however was very very tasty. Although I admit it. I cheated a bit. I fried some garlic and low-fat bacon in a tbsp of olive oil and added that to the pot before i popped it in. Very good!!!!!

By: raggles99 - 2008-07-23

By: thebunghole - 2008-06-12
Fantastic! We really enjoyed this... We didn''t have mushrooms, so substituted with pumpkin. Also didn''t use the margarine/butter and it still worked really well. Will definately have this again!