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This recipe was uploaded by jutta73
The above quantities serve 2, so adjust according to how many serves you require.
2. Add rice, rosemary, stock and wine and return to the oven for 30 minutes stirring once or twice during cooking.
3. Stir in the drained antipasto peppers and spinach and return to the oven for another 10 minutes, until the liquid is nearly all absorbed. Stir in the parmesan and season to taste.
Recipe from 101 Veggie Dishes by Good Food Magazine.