Baked Risotto

Foodie traditionalists, turn away now! But.. if you’re looking for a really easy risotto, then this is for you!

It takes about 45 minutes in the oven and is ‘nearly’ as good as the traditional way.

Ingredients

• 2 cups arborio rice
• 5 cups boiled water
• 1 vege stock cube
• 1 tablespoon of butter/spread
• 4 cups of sliced mushrooms (a variety of types is best)
• 1/4 cup of grated good quality Parmesan or romano
• 1 cup of spinach leaves, asparagus or snowpeas
• Optional – 1 tablespoon of fresh pesto or a handful of fresh basil

Method

1. Heat the oven 200 degrees C
2. Combine all ingredients apart from the Parmesan and greens
3. Cover the dish and place in the oven for 30 minutes
4. Once al-dente, stir through greens and cheese, sit for 2-3 minutes

Variations

• You can make this with pretty much any vegetables.
• I haven’t tried cooking this in the microwave, but I’m sure it would work (probably around 12 minutes on high).
• If you have leftovers, put it into a muffin tray and bake for 20 mins on 180
• To make this recipe vegan, leave out the cheese (and make sure the spread is oil based)