Baked Greek-Style Risotto - cooking recipe

Ingredients

6 cups reduced sodium vegetable stock
1 tbsp olive oil
3 tbsp butter, chopped
1 medium red onion, thinly sliced
2 cloves garlic, chopped
1 cup Arborio rice
1 tsp dried oregano leaves
1/2 cup pitted mixed Kalamata and green olives, halved
1/2 cup drained sun-dried tomatoes, halved
1 cup jarred roasted red peppers, drained and cut into thick strips
3/4 cup grated mozzarella cheese
4 oz baby spinach leaves

Preparation

Place stock in a medium saucepan on high heat. Bring to a boil. Reduce heat to low and simmer until ready to use. Heat oil and butter in a medium saucepan on medium heat until foaming. Add onion and garlic; cook and stir for 5 mins or until soft. Add rice and oregano; cook and stir for 1 min. Reduce heat to low.
Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 20 mins; mixture will be wet).
Preheat the oven to 400\u00b0F. Stir olives, tomatoes and peppers into risotto. Spoon into a 2-quart baking dish.
Bake, covered, for 15 mins. Remove from oven; stir in mozzarella cheese and spinach. Bake, uncovered, for 5 mins or until rice is tender but firm and golden brown and bubbly.