Free Healthy Recipe - Oven-Baked Mushroom, Spinach & Pine Nut Risotto

Gluten free, Low fat, Low sugar, Wheat Free

Courtesy of the AMGA

Recipe provided by The Australian Mushroom Growers Association. For more information on mushrooms visit The Power of Mushrooms

2 tbsp olive oil
1 onion - brown large, finely chopped
2 garlic clove, crushed
2 cups arborio rice
100 grams mushrooms - shiitake, sliced
300 grams cup mushrooms, thinly sliced
¾ cup wine- white
1 litres stock- vegetable, or chicken if not vegetarian
100 grams spinach, baby
2 tbsp parsley, chopped fresh flat-leaf
3 tbsp pine nut, toasted
parmesan cheese finely grated to serve

Preheat oven to 180 C fan forced.

Heat half the oil in a large heavy-based ovenproof saucepan over medium heat. Add onion and garlic and cook, stirring often for 5 minutes or until onion is soft. Stir in the rice and cook for 1 minute.

Increase heat to high, add mushrooms and cook 3 minutes until they start to soften.
Add the wine and bring to the boil. Boil the stock in a separate saucepan then pour over rice and stir to combine. Cover with a tight fitting lid. Place saucepan into oven and cook for 20 minutes.

Remove the risotto from the oven, stir in spinach and parsley. Cover with a lid and stand 3 minutes. Stir through the pine nuts, taste and season with salt and pepper. Scatter over the parmesan and serve.

Tip: This risotto is delicious with 125g marinated feta stirred through with pine nuts in step 5

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 40 mins
Ready in: 50 mins

Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 2620 kj
Calories 626 kcal
Fat 19 g
Saturated Fat 3 g
Total Carbohydrate 88 g
Total Protein 15 g
Fibre 5 g

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