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Home / Recipes / Oven Baked Mushroom Risotto
Recipes

Oven Baked Mushroom Risotto

Written by Walt Helmund Comment on Oven Baked Mushroom Risotto
Oven Baked Mushroom Risotto Recipe

Overview

Cals/serving
Servings
206
4
Prep time
Cook time
Total time
25 mins
50 mins
1 hr 15 mins

Cooking risotto can be different than cooking it on the stove only. With these flavors – mushrooms, onions, garlic and chicken broth it’s going to give the risotto itself a nice and delicious flavor that you want for a supper or family lunch. The sprig of rosemary gives it a nice and intense flavor that you are going to love. Try it and you are going to make it over and over again.

Ingredients

Oven Baked Mushroom Risotto

  • 1 oz. dried porcini mushrooms, rinsed
  • 1 cup boiling water
  • 1 tbsp. olive oil
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 tsp. salt, divided
  • 10 oz. white bottom mushrooms, chopped
  • 1 cup uncooked Arborio rice
  • 3 cups low-sodium chicken broth
  • 1 sprig rosemary
  • ½ cups 2% fat Greek yogurt
  • ¼ cup grated Parmesan cheese

Directions

Oven Baked Mushroom Risotto

  1. Preheat oven to 400°.
  2. In a bowl, let porcini mushrooms sit in boiling water for about 20 minutes to rehydrate. Carefully scoop out the mushrooms into a cutting board. Pour the liquid into a bowl. Throw a fine mesh strainer.
  3. Chop mushrooms and set aside.
  4. In a large Dutch oven, heat oil over medium heat. Add onion, garlic and ½ tsp. salt. Cook stirring frequently until onions are tender.
  5. Add baby mushrooms and ½ tsp. salt, and cook for about 15 minutes, stirring occasionally. Mushrooms should be starting to brown.
  6. Stir in rice and cook for about 3 minutes until slightly toasted.
    Stir in rice and cook for about 3 minutes until slightly toasted
  7. Add chicken broth and a sprig of rosemary, rehydrated mushrooms and mushroom broth. Bring to a simmer.
    Add chicken broth and a sprig of rosemary
  8. Cover pot and bake for 20 minutes.
    Cover pot and bake for 20 minutes
  9. Remove rosemary sprig and stir in Greek yogurt and cheese.
    Remove rosemary sprig and stir in Greek yogurt and cheese
  10. Bake, uncovered, for another 10 minutes.
Oven Baked Mushroom Risotto 1
Oven Baked Mushroom Risotto 2

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