RECIPE: Oven Baked Vegetable Risotto

Ingredients:

• 2 cups Arborio rice
• 4 cups of boiling watrer
• 425g canned tomatoes
• 10g vegetable stock, crumbled
• 2 tbsps margarine
• 2 cups slice mushrooms
• 3 cups of spinach leaves
• 1/2 cup finely grated parmesan cheese
• 1 yellow or red capsicum, roasted
• 60g reduced fat fetta cheese, cubed

Method:

1. Combine rice, water, tomatoes, stock cube, margarine, and mushrooms into a large ovenproof dish. Cover dish tightly with lid.
2. Bake in a hot oven, 200oC, for 35-40 minutes or until rice is tender.
3. Stir through spinach leaves, parmesan, roasted capscium and fetta.

Per serve: 1520kJ (365 Cal), Protein 12g, Fat 9g, Carbohydrate 58g, Sodium 59g, Potassium 350mg, Calcium 150mg, Iron 1.3mg, Fibre 3g.