Baked Risotto with Mushrooms
A hands-off version of creamy risotto with sautéed mushrooms and onions. Sauté the veggies, toast the rice and pop it in the oven while you finish off the rest of dinner.
Equipment
- 1 Dutch Oven
Ingredients
- 1 tbsp olive oil
- 7 Baby Bella mushrooms chopped small
- ½ large sweet onion diced
- ¼ cup white wine like pinot Grigio
- 1 ½ cups arborio rice
- 5 cups chicken stock separated
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp dried thyme
- 2 tbsp parmesan cheese grated or shredded
Instructions
- Preheat the oven to 350°.
- Heat olive oil in a dutch oven over medium heat on the stove.1 tbsp olive oil
- Add the mushrooms and onions to the pot and cook until softened, about 4 minutes.7 Baby Bella mushrooms, ½ large sweet onion
- Pour in white wine and scrape any brown bits from the bottom of the pot. Simmer for 1 minute.¼ cup white wine
- Add the arborio rice and stir. Toast for about 1 minute.1 ½ cups arborio rice
- Pour over 4 cups of the stock and stir. Cover the dutch oven and move to the oven. Bake for 45 minutes.5 cups chicken stock
- Remove the pot from the oven. Stir in dried thyme, salt, pepper and parmesan cheese.1 tsp salt, ½ tsp pepper, ¼ tsp dried thyme, 2 tbsp parmesan cheese
- If the risotto is too thick, add 1/4 cup of remaining stock and stir. Repeat this step until desired consistency is reached.5 cups chicken stock
Notes
Substitute vegetable stock for chicken stock to make this Baked Risotto vegetarian.