NZ Woman's Weekly

Baked shiitake mushroom and baby spinach risotto

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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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