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Baked Brown Rice Risotto with Spinach and Mushrooms Recipe

Name: Baked Brown Rice Risotto with Spinach and Mushrooms
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 large Onion; 3 Garlic Cloves; 50 g Unsalted Butter; 300 g Brown Rice; 1 Vegetable Stock Cube (750 ml); 400 g Cremini Mushrooms; 2 Tbsp Grated Parmesan Cheese; 400 ml Whole Milk; 4 Sprigs of Thyme; 1 Tbsp Soy Sauce; 100 g Baby Spinach; Salt and Pepper to taste

Stashcook

This is a warm, creamy rice dish with mushrooms and spinach. It's cooked in the oven, so you don't have to stir it all the time. We use brown rice for a nutty flavor and add spinach for color and health. It's a yummy dinner that feels fancy but is easy to make.

Ingredients

1 large Onion

3 Garlic Cloves

50 g Unsalted Butter

300 g Brown Rice

1 Vegetable Stock Cube (750 ml)

400 g Cremini Mushrooms

2 Tbsp Grated Parmesan Cheese

400 ml Whole Milk

4 Sprigs of Thyme

1 Tbsp Soy Sauce

100 g Baby Spinach

Salt and Pepper to taste

Method

Preheat the oven to 200°C (390°F). Dice the onion and mince the garlic.

Slice the mushrooms. Spread them on a baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 20 minutes, until they're browned and tender.

In a large ovenproof pot, melt the butter over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another 2 minutes.

Dissolve the vegetable stock cube in 750 ml of hot water.

Stir in the brown rice to the pot with onions and garlic, making sure the rice is well coated with butter. Pour in the vegetable stock and add the thyme sprigs. Season with salt and pepper.

Bring the mixture to a boil, then cover the pot with a lid or tightly with foil. Place in the oven and bake for 35 minutes.

While the rice is baking, warm the milk in a small saucepan or in the microwave until just hot but not boiling.

Remove the pot from the oven after 35 minutes and carefully take off the lid or foil. The rice should be almost tender. Stir in the hot milk and soy sauce, then fold in the baby spinach until it wilts.

Add the roasted mushrooms to the pot and sprinkle with grated Parmesan cheese. Adjust the seasoning with salt and pepper if needed.

Return the pot to the oven, uncovered, for another 10 minutes, or until the rice is fully cooked and the liquid is creamy.

Serve hot, garnished with additional thyme leaves if desired.