Easy Baked Mushroom Risotto
64
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
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
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat10g51%
Polysaturated Fat4g30%
Monosaturated Fat7g46%
Cholesterol31mg10%
Sodium1678mg69%
Potassium410mg11%
Protein21g43%
% DAILY VALUE*
Total Carbohydrate
Fiber9g36%
Sugar4g8%
Vitamin A1093IU21%
Vitamin B60.4mg20%
Vitamin C12mg21%
Calcium374mg37%
Iron5mg28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.