I have seen so many delicious recipes with spinach around lately that I felt like cooking with it, too.
This time, I got the recipe from Donna Hay Magazine #33 but I changed it quite a bit. It was my second baked risotto and what an easy dish to put together! Not to mention that while it’s in the oven you can sit on the couch and watch TV – like I did, watching my newest addiction.
This is my entry for this Weekend Herb Blogging, this time hosted by Vanessa, from What Geeks Eat.
Spinach, cheese and walnut baked risotto
adapted from Donna Hay magazine
1 ½ cups Arborio (or risotto) rice
4 ½ cups (36fl oz) vegetable stock
1 cup finely grated parmesan cheese
40g (1 ½ oz) unsalted butter
freshly ground black pepper
50g (1 ¾ oz) spinach leaves – remove the stems before measuring or use baby spinach leaves
100g (3 ½ oz) yellow mozzarella*, roughly grated
1/3 cup chopped walnuts, slightly toasted
Preheat the oven to 180ºC/355ºF. Place the rice and stock in a 22x30cm (8 ½x12in) 10-cup (80fl oz)** capacity baking dish and stir to combine. Cover tightly with foil and cook for 40 minutes or until most of the stock is absorbed and the rice is al dente.
Add the parmesan, butter, salt, pepper, spinach, mozzarella and walnuts and stir until the butter is melted. Serve immediately.
* a type of salty mozzarella we have here in Brazil, made with cow's milk - very much used as pizza topping. You can replace with regular mozzarella or use fetta (as in the original recipe)
** I used a deep bowl – I thought it would be easier to mix the ingredients in it than in a rectangular baking dish