Oven Baked Mushroom Risotto
Gluten Free
Vegetarian
Nut Free
Serves 4 people
5mins Prep
35mins Cook
A quick and tasty risotto is sure to become a family favourite.
By Josie Wells, author at Y.U.M
Ingredients
- 1 jar Barker's NZ Mushroom & Red Wine Meal Sauce
- 500 ml Vegetable stock
- 1 1/3 cups Aborio rice
- 2/3 cup Parmesan
- 100 g Baby spinach
- to garnish Parsley
- 2 Tbsp Butter
Method
- Preheat oven to 180°C fan bake.
- Place Barker’s NZ Mushroom and Red Wine Meal Sauce and stock in a saucepan and bring to a simmer.
- Transfer to a Dutch oven (or an oven-proof casserole dish), stir in uncooked rice and cover.
- Cook for 30-35 minutes, until rice is tender and most of the liquid has been absorbed.
- Add Parmesan cheese and butter and stir vigorously for a minute, until risotto is creamy.
- Stir in spinach and season with salt and pepper to taste.
- Top risotto with extra Parmesan and a sprinkle of fresh parsley or thyme, to garnish.
This Recipe Uses
Mushroom Red Wine Meal Sauce 500g
$7.49
500g
