Ingredients for Oven Baked Mushroom Baby Spinach Risotto
- Arborio Rice
- Vegetable Stock
- 2 tablespoons margarine
- 8 ounces (225g) sliced cremini mushrooms
- Parmesan Cheese
- Baby Spinach Leaves
- 2 tablespoons chopped fresh chives
- Salt
- Pepper
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How to Make Oven Baked Mushroom Baby Spinach Risotto
- Preheat oven to 375°F (190°C).
- In a large ovenproof dish, combine 1 ½ cups Arborio rice, 5 cups vegetable stock, 2 tablespoons margarine, and 8 ounces (225g) sliced cremini mushrooms.
- Stir well to combine all ingredients.
- Cover the dish tightly with a lid or aluminum foil.
- Bake in the preheated oven for 30 minutes, or until the rice is tender and most of the liquid is absorbed. Stir halfway through.
- Remove from oven and gently stir in 5 ounces (140g) fresh baby spinach until wilted.
- Stir in ½ cup grated Parmesan cheese, 2 tablespoons chopped fresh chives, salt, and pepper to taste.
- Serve immediately and enjoy your creamy, comforting risotto!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
2g
Fat
12g
Carbs
18g