Oven-Baked Mushroom & Baby Spinach Risotto

Ingredients

• 2 cups arborio rice
• 5 cups vegetable stock
• 3 tablespoons margarine
• 3 cups mushrooms, sliced
• 1/2 cup parmesan cheese, finely grated
• 2 cups baby spinach leaves (or chopped spinach leaves)
• 2 tablespoons chives, chopped (or other herbs of your choice)
• salt, to taste
• pepper, to taste

Directions

1. 1

   Combine rice, water, stock cube, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid.

2. 2

   Bake in a hot oven (200°C) for 30 minutes or until rice is tender.

3. 3

   Stir through spinach leaves, Parmesan and chives and serve.