Baked mushroom risotto
Indulge in the creamy delight of baked mushroom risotto, featuring a rich blend of mushrooms, aromatic garlic, and onions, all simmered in vegetable broth and white wine. Enhanced with chives and grated parmesan cheese, this easy-to-make dish promises a comforting and flavorful meal perfect for any occasion.
Cook time 50 min
Prep time 15 min
Ingredients:
2 cups vegetable broth1/4 cup butter
2 cups mushrooms
1 onion
2 garlic cloves
2 cups white rice
1/2 cup white wine
1/3 cup chives
1/3 cup grated parmesan cheese
Baked mushroom risotto is a delightful twist on the classic stovetop version. By baking the risotto, you can achieve the same creamy texture with a bit less hands-on time, making it perfect for both weeknight dinners and special occasions. This recipe combines the earthy flavors of mushrooms with the rich aroma of white wine and the comforting creaminess of parmesan cheese.
Instructions:
Preheat your oven to 375°F (190°C).
Heat the vegetable broth in a saucepan over low heat. Keep it warm.
In a large ovenproof skillet or Dutch oven, melt the butter over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are browned and tender. Remove the mushrooms from the skillet and set them aside.
In the same skillet, add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until they are soft and fragrant.
Add the white rice to the skillet with the onions and garlic. Stir well to coat the rice with the butter and vegetables. Cook for about 2 minutes, stirring frequently, until the edges of the rice become slightly translucent.
Pour in the white wine and stir continuously until the wine has been absorbed by the rice.
Return the cooked mushrooms to the skillet. Pour the warm vegetable broth over the rice mixture. Stir well to combine.
Transfer the skillet to the preheated oven. Bake, uncovered, for 25-30 minutes, or until the rice is tender and most of the liquid has been absorbed. Give it a stir halfway through the baking time to ensure even cooking.
Once the rice is cooked, remove the skillet from the oven. Stir in the finely chopped chives and grated parmesan cheese. Season with salt and pepper to taste. Mix well until everything is combined and the cheese has melted.
Serve the baked mushroom risotto hot, garnished with extra chives and grated parmesan if desired.
Tips:
- Use arborio rice for the best creamy consistency.
- Preheat the oven to 375°F (190°C) for optimal baking.
- Saute the mushrooms separately in a bit of butter or olive oil to bring out their rich flavor before adding them to the risotto.
- Toast the rice slightly in the butter before adding liquids to enhance its nutty flavor.
- Add the vegetable broth and wine gradually, stirring occasionally to ensure the rice absorbs the liquids evenly.
- Check the risotto halfway through the baking time to ensure it's cooking evenly and give it a gentle stir if needed.
- Let the risotto sit for a few minutes before serving to allow the flavors to meld together.
This baked mushroom risotto is a comforting dish that promises delightful flavors with minimal effort. The combination of mushrooms, parmesan, and a bit of wine creates a satisfying meal that's sure to impress your family and guests alike. Enjoy it with a fresh salad or a side of roasted vegetables for a complete meal.
Nutrition per serving
4 ServingsCalories 630kcal
Protein 14g
Carbohydrates 100g
Fiber 3.53g
Sugar 6g
Fat 14g
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