OverviewCals/servingServings2064 Prep timeCook timeTotal time25 mins50 mins1 hr 15 minsCooking 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.IngredientsOven Baked Mushroom Risotto1 oz. dried porcini mushrooms, rinsed1 cup boiling water1 tbsp. olive oil1/2 cup finely chopped onion2 garlic cloves, minced1 tsp. salt, divided10 oz. white bottom mushrooms, chopped1 cup uncooked Arborio rice3 cups low-sodium chicken broth1 sprig rosemary½ cups 2% fat Greek yogurt¼ cup grated Parmesan cheeseDirectionsOven Baked Mushroom Risotto Preheat oven to 400°. 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. Chop mushrooms and set aside. In a large Dutch oven, heat oil over medium heat. Add onion, garlic and ½ tsp. salt. Cook stirring frequently until onions are tender. Add baby mushrooms and ½ tsp. salt, and cook for about 15 minutes, stirring occasionally. Mushrooms should be starting to brown. Stir in rice and cook for about 3 minutes until slightly toasted. Add chicken broth and a sprig of rosemary, rehydrated mushrooms and mushroom broth. Bring to a simmer. Cover pot and bake for 20 minutes. Remove rosemary sprig and stir in Greek yogurt and cheese. Bake, uncovered, for another 10 minutes. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.