Oven-baked Mediterranean risotto

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    • Preparation time: 25 minutes
    • Cooking time: 55 minutes
    • Serves: 6

    Ingredients

    • 2 cups Arborio rice
    • 4 cups boiling water
    • 425g can crushed tomatoes
    • 10g vegetable stock cube, crumbled
    • 2 tablespoons margarine
    • 2 cups sliced mushrooms
    • 3 cups (100g) English spinach
    • ½ cup finely grated parmesan cheese
    • 1 yellow or red capsicum, roasted
    • 60g reduced fat feta cheese, cubed

    Method

    1. Combine rice, water, tomatoes, stock cube, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid.
    2. Bake in a hot oven, 200C, for 35-40 minutes or until rice is tender.
    3. Stir through spinach leaves, parmesan, roasted capsicum and feta.

    Nutrition Information

    1520kJ (365cal), Protein 12g, Fat 9g, Carbohydrate 58g, Sodium 590mg, Potassium 350mg, Calcium 150mg, Iron 1.3mg, Fibre 3g.

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