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Baked Spinach Risotto

Submitted by Julie Sutton 11 June 2009

serve with a salad



1oz butter,1 crushed clove garlic,1 chopped small onion,100g risotto rice,1tbsp fresh rosemary,1/2 pint vegetable stock,50g chopped mushrooms,250ml white wine,50g spinach,25g parmesan cheese


Preheat oven to 180'C
Put butter and garlic in 1 litre ovenproof dish. Put in oven until butter has melted
Add onion then return to oven till onion is soft
Add rice, mushrooms, rosemary, stock and wine and return to oven for 30 mins. Stir once or twice whilst cooking
Add spinach and return to oven for 10 mins until all liquid has dissolved
Stir in cheese

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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