“When feeding a crowd, I love preparing risotto. This oven-baked version is almost hands-free and so creamy and delicious.” – Gena Knox
Oven-Baked Mushroom Risotto
2016-11-16 03:08:33
Makes 6 servings
Mushrooms
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 8 ounces fresh baby portobello mushrooms, thinly sliced
- 5 ounces fresh shiitake mushrooms, thinly sliced
- 1 teaspoon fresh thyme leaves
Risotto
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1½ cups Arborio rice
- ½ cup dry white wine, such as Pinot Grigio
- ½ teaspoon salt
- 5 cups low-sodium chicken broth, divided
- ½ cup freshly grated Parmesan cheese
- Ground black pepper
- Garnish: shaved Parmesan
Instructions
- Preheat oven to 400°.
- For mushrooms: In a large skillet, heat oil and butter over medium-high heat. Add mushrooms and thyme; cook, stirring frequently, until liquid has evaporated, about 8 minutes. Transfer mushrooms to a plate, and wipe out skillet.
- For risotto: In same skillet, heat oil over medium-high heat. Add onion; cook until softened, about 5 minutes. Stir in garlic and rice; cook for 1 minute, stirring constantly. Add wine, and cook for 1 minute; stir in mushroom mixture. Sprinkle with salt, and transfer to a 13x9-inch baking dish. Stir in 4 cups broth.
- Cover with foil, and bake for 40 minutes. Remove from oven, and stir in ½ cup broth (using remaining ½ cup broth, if needed) and cheese. Sprinkle with pepper. Stir until risotto is thick and creamy, 3 to 4 minutes. Garnish with Parmesan, if desired. Serve immediately.
Taste of the South https://tasteofthesouthmagazine.com/
Find more great recipes like this one in Taste of the South‘s December 2016 issue!
