NZ Woman's Weekly

Baked shiitake mushroom and baby spinach risotto

  • Servings

  • Courses


No more standing and stirring with this risotto recipe, as it cooks itself! We have used dried shiitake mushrooms – they can be found at most supermarkets and have a fabulously intense flavour.

  • 40g butter
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, finely sliced
  • 1½ cups risotto or arborio
  • short grain rice
  • 40g dried shiitake mushrooms – soaked in 1 cup boiling water for 5 minutes
  • 1L chicken stock
  • 65g baby spinach leaves
  • 100g mascarpone
  • 50g parmesan cheese, grated
  • Cracked pepper

1 Preheat the oven to 175ºC.

2 In a medium dish – about 30 x 22cm – combine butter, oil, onion and garlic.

3 Bake in the oven for 5-8 minutes until the onion has softened. Add the rice and toss in the onion mixture to coat the grains in oil.

4 Bake a further 2-3 minutes until the grains begin to toast. Add the shiitake mushrooms, their water and all of the stock, and stir well.

5 Bake the risotto for 15-20 minutes or until most of the liquid has been absorbed and the grains are al dente.

6 Remove from the oven and fold in the baby spinach, mascarpone and parmesan cheese. Season to taste and serve.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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