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Oven Baked Spinach Risotto

Ivana Krasteva-PieroniIvana Krasteva-Pieroni
MasterChef
56712k
Katerina Toptsidi
Translated by
Katerina Toptsidi
Oven Baked Spinach Risotto
Image: Ivana Krasteva-Pieroni
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Preparation
20 min.
Cooking
40 min.
Тotal
60 min.
Servings
4
"Oven Baked Spinach Risotto! The crust makes the difference"

Ingredients

  • spinach - 300 g
  • rice - 120 g
  • mushrooms - 100 g
  • onions - 1 onion
  • black pepper - a pinch
  • olive oil
  • spearmint - a pinch
  • water - 250 g
  • For the crust
  • yogurt - 300 g
  • eggs - 2 pcs
  • salt - a pinch
measures

How to make

Heat 1/2 cup (100 ml) of olive oil into a pan. Add the finely chopped onion and saute shortly. Add the chopped spinach, mushrooms and rice.

Season with salt, black pepper and a pinch of spearmint. Pour in 1 and 3/4 cup (250 ml) of hot water or vegetable stock.

Cover with a lid and simmer for around 15 min, stirring occasionally.

Transfer into a small baking tray. Whisk the eggs and yogurt and season with a pinch of salt. Pour the mix on top of the risotto making sure it covers it completely.

Bake in a preheated oven to 390°F (200 degrees) for 25 min, or until he crust turns golden brown.

Serve warm with a scoop of yogurt on the side.

Enjoy your meal!

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