Baked Mushroom & Olive Risotto

Ohhhhhh look, it’s another recipe. i’m starting to get a little creative in the kitchen.
lucky for you, i’m a lazy chef & well, who doesn’t love an easy recipe.
this one is a beauty, i love the simplistic nature of it.
remember ladies (& possibly gents), have a treat.
cooking up a meal deserves a glass.

Baked Mushroom & Olive Risotto

recipe adapted from donna hay.

serves 4 people.

Ingredients:

1 tablespoon olive oil

4 cloves garlic, crushed

300 g button mushrooms, roughly chopped

2 cups arborio rice

1.5 litres vegetable stock

100 g baby spinach leaves

1 cup of black olives, pitted

1 brown onion, chopped

sea salt & cracked black pepper, to season

Directions:

preheat oven to 190°C (375°F).

heat the oil in an oven proof dish over medium heat. add garlic, onion & mushrooms, cook for 5 minutes or until browned.

add rice, olives & stock, stir throughly.

cover with a tight-fitting lid & bake for 40 minutes or until most of the stock is absorbed and rice is al dente.

top with spinach, sprinkle with salt and pepper.

serve.

ENJOY.