Ali Leonard recently took to the kitchen to create a delicious Oven Baked Mushroom Bacon & Spinach Risotto.
"I never make risotto as the thought of standing over the stove stirring something for ages does not appeal to me. Last night I made an oven baked risotto. So easy and ridiculously tasty!"
See the recipe below.
![Oven Baked Mushroom Bacon & Spinach Risotto](/home/in-the-kitchen/2020/08/oven-baked-mushroom-bacon-spinach-risotto/_jcr_content/root/container/container/container_337396831/container_317665506/articlecontentcontai/articlecontentfragme/par2/cmp_1662695771513.coreimg.jpeg/1662984375760/join-bitk-facebook-banner.jpeg)
![Oven Baked Mushroom Bacon & Spinach Risotto](/home/in-the-kitchen/2020/08/oven-baked-mushroom-bacon-spinach-risotto/_jcr_content/root/container/container/container_337396831/container_317665506/articlecontentcontai/articlecontentfragme/par2/cmp_1662695771545.coreimg.jpeg/1662984398604/img-6037.jpeg)
INGREDIENTS:
- 1 Tbsp olive oil
- Crushed clove of garlic
- 150gms of chopped mushrooms
- 2 rashers of bacon roughly chopped
- 3/4 cup of Arborio rice
- 2 1/2 cups chicken stock
- 30gms of baby spinach leaves
- 1/2 cup of grated Parmesan cheese
- 20gms of butter
- Salt and pepper
METHOD:
- Heat oven to 180°c
- Heat oil in a pan and add garlic mushrooms and bacon . Cook for 5 mins.
- Put into an oven dish with the rice and stock . Stir to combine .cover tightly with foil and bake for 40 mins
- Stir through the Parmesan spinach and butter . Salt and pepper if needed
- Serve!