Easy Baked Mushroom Risotto

54

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
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