Oven-baked risotto on mushrooms

Instructions

1 Preheat oven to 200°C. Melt spread in a large flameproof dish over medium-high heat. Add leek and garlic and cook, stirring, for 4-5 minutes, or until leek is soft. Remove from heat.

2 Add stock, rice and wine. Cover with a lid or foil and bake on the middle shelf of oven, stirring every 15 minutes, for 35 minutes, or until rice is tender and liquid is absorbed.

3 Place mushrooms onto a baking tray. Spray with cooking oil. Bake on top shelf of oven for 10-12 minutes, or until tender.

4 Place mushrooms onto serving plates. Stir rocket, parmesan and oregano through risotto. Spoon risotto over each mushroom and serve.