Easy Oven Baked Risotto

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!

• 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)

1. Combine rice, water, stock cube, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid.
2. Bake in a hot oven, 200°C, for 30 minutes or until rice is tender.
3. Stir through spinach leaves, parmesan and chives, then serve.

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

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Reproduced with permission from CalorieKing.com.au. All material copyright CalorieKing.com.au