Oven Baked Mushroom And Spinach Risotto Recipe

Name: Oven Baked Mushroom And Spinach Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups chicken or vegetable stock; 4 tbsp (1/2 stick) butter; 1 None onion, finely chopped; 2 cloves garlic, crushed; 2 cups arborio rice; 1 lb portobello mushrooms, stems removed, thinly sliced; 8 oz button mushrooms, sliced; 2 tsp thyme leaves; 1/3 cup white wine; 4 oz baby spinach; 1/4 cup grated Parmesan cheese, plus additional, to serve; None None Pine nuts, toasted, to serve

Servings: persons

5 cups chicken or vegetable stock
4 tbsp (1/2 stick) butter
1 None onion, finely chopped
2 cloves garlic, crushed
2 cups arborio rice
1 lb portobello mushrooms, stems removed, thinly sliced
8 oz button mushrooms, sliced
2 tsp thyme leaves
1/3 cup white wine
4 oz baby spinach
1/4 cup grated Parmesan cheese, plus additional, to serve
None None Pine nuts, toasted, to serve

1
Preheat the oven to 350u00b0F. Bring stock to simmer in small saucepan.
2
Melt 3 tbsp of the butter in an ovenproof skillet on medium heat. Saute the onion and garlic for 2-3 mins. Stir in the rice and cook for 1 min. Add 1/2 the mushrooms and thyme and continue to cook, stirring, for 3-4 mins, until lightly golden.
3
Stir in the wine and cook for 1 min until almost absorbed. Add the stock and return to a boil. Cover with a tight lid.
4
Bake in the oven for 20 mins. Remove from the oven and stir in the spinach and Parmesan cheese. Season. Cover and let stand for 3 mins.
5
Meanwhile, melt remaining 1 tbsp butter in a medium skillet on high heat. Saute the remaining mushrooms for 2-3 mins until golden. Serve the risotto topped with the mushrooms, additional Parmesan cheese and pine nuts, if desired.

1014

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 cups chicken or vegetable stock, 4 tbsp (1/2 stick) butter, 1 None onion, finely chopped, 2 cloves garlic, crushed, and more.

Yes, Oven Baked Mushroom And Spinach Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven Baked Mushroom And Spinach Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions