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Spinach risotto

30 minutes

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Spinach-and-mushroom bake

25 minutes

Spinach-and-mushroom bake

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

400 g young spinach
1 T butter
3 T olive oil
300 g leeks, washed and roughly chopped
2 garlic cloves, finely chopped
400 g brown mushrooms
Sea salt and freshly ground black pepper, to taste
1 x 400 g Woolworths cheese sauce sachet

Method

Preheat the oven to 180°C.

Blanch the spinach for no more than 5 seconds in boiling salted water, then remove and plunge into iced water.

Heat the butter and 1 T olive oil in a pan over a medium heat. Add the leeks and garlic and cook until softened. Mix with the spinach and season to taste.

Place the mushrooms on a baking tray and drizzle over the remaining olive oil. Top with the spinach mixture, then pour over the cheese sauce.

Bake for 20 minutes, or until the mushrooms are cooked and the cheese sauce has browned slightly.

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