Easy Baked Mushroom Risotto

Blair Lonergan, The Seasoned Mom
January 14, 2021
66

This thick and creamy Mushroom Risotto with peas and Parmesan cheese is an elegant and satisfying vegetarian entrée, or a simple side dish to serve with steak, seafood and chicken. Best of all, the easy Mushroom Risotto is baked in the oven for a hands-off recipe that doesn't require constant stirring on the stovetop. You get all of the delicious flavor and the creamy texture of a traditional risotto -- with only half of the work!

8
2 T salted butter
1/2 medium onion
1 lb. sliced fresh mushrooms
2 cloves garlic
2 t chopped fresh thyme
1 1/2 c Arborio rice
5 c low sodium chicken broth ( or vegetable broth )
1/2 c dry white wine
Kosher salt and pepper
1 c frozen peas
1/2 c grated Parmesan cheese
2 T chopped fresh parsley
  • Preheat oven to 400° F. In a large Dutch oven or an oven-proof skillet with a tight-fitting lid, melt butter over medium heat. Add onions and cook until just tender, about 3-5 minutes.

    • See the full directions on my site
Nutritions

Calories
543

Sodium
1678mg
69% DV

Fat
22g
34% DV

Protein
21g
43% DV

Carbs
70g
24% DV

Fiber
9g
36% DV