So you want to have a good wine-y mushroom risotto but you don’t want to go through the hassle of the 45-minutes process, what do you do? You bake it in the oven!
It is a lazy Sunday afternoon, it is cold but sunny and we are hungry and we really feel like a good risotto, so I put together this recipe and let it cook in the oven. It’s really easy to cook (it cooks itself in the oven!) and the flavor is tangy from the wine and very aromatic and rich from the mushrooms. And it isn’t heavy at all because I used low-fat, low sodium chicken broth and just 1 Tbsp of butter and olive oil to fry the onions. We had it with a green salad on the side. A winner. I’m definitely doing it again.
Baked Mushroom Risotto (for 2 hungry adults):
- 1 small onion finely chopped
- 1 cup of chopped fresh white mushrooms
- 1 Tbsp butter and 1 Tbsp olive oil
- 1 cup white rice (I used basmati)
- 1 cup white wine
- 2 cups low-sodium chicken broth
- Salt and pepper
- 1 Tbsp of grated Parmesan cheese
- Chopped parsley for garnish.
Preheat the oven to 400F.
Step 1: Heat the butter and olive oil in a pan and fry the onions until translucent. Add the mushroom and cover for about 5 minutes. The mushrooms will ooze their waters.
Step 2: Add the rice to the pan and stir. Add salt and black pepper to taste.
Step 3: Add the cup of white wine and turn off the heat.
Step 4: Pour this mixture in a baking dish and then add the 2 cups of warm chicken broth. Cover loosely with aluminum foil and let it cook in the oven for 35 minutes, or until the rice has absorbed the liquid and has cooked.
Step 5: Take the baking dish out of the oven, sprinkle the Parmesan cheese and mix well.
Step: Serve hot and garnish with chopped parsley.