NZ Woman's Weekly
Baked shiitake mushroom and baby spinach risotto

Baked shiitake mushroom and baby spinach risotto

  • Servings

    4
  • Courses

    Dinner

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.

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