Oven-Baked Mushroom & Baby Spinach Risotto - cooking recipe

Ingredients

2 cups arborio rice
5 cups vegetable stock
3 tablespoons margarine
3 cups mushrooms, sliced
1/2 cup parmesan cheese, finely grated
2 cups baby spinach leaves (or chopped spinach leaves)
2 tablespoons chives, chopped (or other herbs of your choice)
salt, to taste
pepper, to taste

Preparation

Combine rice, stock, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid.
Bake in a hot oven (200\u00b0C) for 30 minutes or until rice is tender.
Stir through spinach leaves, Parmesan, chives, salt & pepper and serve.