Easy Mushroom Risotto {Oven-Baked and No-Stir!}
User Reviews
5
2 reviews
Excellent
Easy Mushroom Risotto {Oven-Baked and No-Stir!}
Report
This thick and creamy Mushroom Risotto with peas and Parmesan cheese is an elegant and satisfying vegetarian entrée, or a simple side dish to serve with steak, seafood and chicken!
Share:
Ingredients
- 2 tablespoons butter salted
- ½ onion medium, finely diced
- 1 lb. mushrooms fresh, sliced
- 2 cloves garlic minced
- 2 teaspoons thyme chopped fresh leaves
- 1 ½ cups arborio rice uncooked, short-grain
- 5 cups chicken broth or vegetable broth for a vegetarian dish
- ½ cup dry white wine such as Sauvignon Blanc
- kosher salt to taste
- black pepper to taste
- 1 cup peas frozen, thawed, optional
- ½ cup Parmesan Cheese grated
- 2 tablespoons parsley chopped, fresh
Instructions
- Preheat oven to 400° F. In a large Dutch oven or an oven-proof skillet with a tight-fitting lid, melt butter over medium heat. Add onions and cook until just tender, about 3-5 minutes.
- Increase the heat to medium-high and add the sliced mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme. Cook, stirring, until fragrant, about 30 seconds. Stir in the rice and cook, stirring, until the rice is well coated in the pan juices, about 1-2 minutes. Add the wine and broth, then season with salt and pepper to taste.
- Bring the mixture to a simmer, then cover with the lid and transfer the dish to the oven. Bake until the liquid is absorbed and the rice is tender, about 45 minutes.
- Remove dish from oven, carefully take off the lid, and stir in the peas (if using), Parmesan, and parsley until creamy. I like to use a fork to fluff the rice as I stir, which helps prevent it from clumping together. Serve immediately.
Notes
- Which pan to use for risotto: Prepare the risotto in a heavy-bottomed pot (such as a Dutch oven) or other heavy skillet with a tight-fitting lid that can retain sufficient heat to cook the rice relatively quickly, but without scorching it. Aluminum and other lightweight pans will not work well.
- I prefer the flavor of chicken broth in this recipe, but for a vegetarian meal you can substitute with vegetable broth.
- If you prefer to use a 4-cup container of broth and you don't want to open another container for that extra 1 cup, you can use 4 cups of broth plus 1 cup of water.
- Always use Arborio (or another short-grain Italian rice). Do not substitute with regular long-grain white rice.
- How much Rice Per Person: It's safe to assume about 4 ounces of uncooked rice (about ⅓ cup) per person if you're serving the risotto as a main dish. If you're offering the risotto as a side, you will need about 2 ounces of uncooked rice per person (or about ¼ cup).
- The Best Wine for Risotto: Use a dry white wine such as Sauvignon Blanc, Chardonnay or Pinot Grigio. Remember to cook with high-quality wines that you actually like to drink!
- Finish the dish with a squeeze of lemon juice or some grated lemon zest for a nice, fresh touch.
Nutrition Information
Show Details
Serving
1/8 of the recipe
Calories
254kcal
(13%)
Carbohydrates
38g
(13%)
Protein
11g
(22%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
13mg
(4%)
Sodium
170mg
(7%)
Potassium
403mg
(9%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
388IU
(8%)
Vitamin C
11mg
(12%)
Calcium
88mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6- 8 people (as a side dish) or 3-4 people as a main course
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 254kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 170mg | 7% |
| Potassium | 403mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
