Baked Mushroom and Spinach Risotto

Instructions

• 1

  Insert the wire rack into position 7. Set the oven to Bake, Convection, 350°F, for 14 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Heat a 5½-quart (10-inch) Dutch oven over medium heat. Add the oil and onion and cook, stirring occasionally for 3 minutes, or until just softened. Add the garlic and cook, stirring for 1 minute, or until fragrant.

• 3

  Add the mushrooms, cook, stirring for 3 minutes, or until lightly browned. Add the rice and cook, stirring for 2 minutes, or until lightly toasted. Add the salt and wine and cook, stirring until the wine is absorbed.

• 4

  Add the boiling water and stir to combine, bring to a boil and cover.

• 5

  Once preheated, place the pot in the oven and cook for 14 minutes.

• 6

  The rice should be just tender and still slightly firm to the bite. If not, cook it for a few more minutes. The risotto will thicken and become creamy when the remaining ingredients are added in the next step. 

• 7

  Add the spinach and parmesan and stir until the spinach has wilted. Add the crème fraiche and stir until creamy. Add the pepper and grate over the lemon zest. Stir to combine.

• 8

  Serve topped with parmesan.