Monday, 4 February 2008

Baked Minestrone Risotto

I found this one in New Idea but have slightly altered it to make it a bit healthier! I know not like me really but we are trying to eat a bit better! None the less it is really yummy even my husband had grand praise for it!


2 tbsp oil
1 onion finely chopped
2 1/2 cups Aborio Rice
4 cups Chicken Stock
420g can Minestrone Soup
300ml Light Sour Cream
2 Eggs, lightly beaten
250g Light Cheese, grated
250g Pkt Frozen spinach


Heat oven to 180 degrees celcius

Grease a 22cm x 29cm ovenproof dish

Heat oil in a large saucepan add onion and rice. Cook stirring for 2 minutes

Then stir in stock and soup, bring to the boil and simmer for 10 minutes.

Remove from the heat and stir in Sour Cream, Eggs, spinach and half the cheese.

Spoon into prepared dish and sprinkle with remaining cheese.

Cook for 35 minutes or until set and golden on top. Stand for 5 minutes before cutting.

Freezes well but tastes better just cooked!

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