Easy Oven Risotto with Mushrooms
Creamy, cheesy and oh-so comforting, this Easy Oven Risotto with mushrooms is so quick to make that you can even serve it during the week!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 6 Servings 1x
Ingredients
Scale
- 3 tablespoons butter, cut into pieces (divided)
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 package (8 ounces) cremini mushrooms
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 3 1/2 cups vegetable or chicken stock, warmed (divided)
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoons fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat oven to 400°F.
- In a medium skillet, heat 1 tablespoon of the butter. Add the shallot and garlic and cook over medium heat 4 to 6 minutes or until beginning to brown. Add the mushrooms and cook for an additional 4 to 6 minutes or until mushrooms are tender.
- In a 3 quart dutch oven or heavy stock pot with a lid, stir together the rice, the mushroom and shallot mixture, 3 cups of the stock and the wine. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is tender. Remove from the oven, add remaining 1/2 cup stock, Parmesan, thyme, remaining 2 tablespoons butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Serve hot.
Nutrition
- Serving Size: 1 Serving
- Calories: 219
- Sugar: 1g
- Sodium: 374mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 20mg