A delightful and easy-to-make oven-baked risotto featuring creamy textures and a blend of spinach and mushrooms.
Preheat your oven to 180°C (350°F) and place a baking dish inside to warm up.
Preheating the dish helps the risotto cook evenly.
In a medium pot, heat the olive oil over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute.
Stir constantly to prevent the garlic from burning.
Add the mushrooms to the pot and cook until they release their moisture. Stir in the rice and cook until it is lightly toasted.
Toasting the rice enhances its nutty flavor.
Transfer the rice mixture to the preheated baking dish. Pour in the hot vegetable broth and season with black pepper. Cover tightly with foil and bake for 20 minutes.
Ensure the dish is tightly covered to retain steam.
Remove the dish from the oven, stir in the white wine, and return it to the oven, covered, for another 10 minutes.
Adding wine at this stage enhances the risotto's aroma.
Stir in the spinach and parmesan cheese until the spinach wilts and the cheese melts. Serve immediately.
Serve hot for the best texture and flavor.
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