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.

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

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