Oven-baked risotto on mushrooms
- 1 tablespoon reduced-fat spread
- 1 large leek, thinly sliced crossways
- 1 clove garlic, crushed
- 4 cups reduced-salt vegetable stock
- 1 ½ cups arborio rice
- ⅓ cup dry white wine
- 4 flat mushrooms, stems trimmed
- cooking oil spray
- 1 cup baby rocketarugulaX
- ⅓ cup grated parmesan cheese
- 2 tablespoons chopped oregano
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.
Nutrition Info (per serve)
Total fat 5.3g
Saturated fat 2.1g
Dietary fibre 1.7g
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