Baked Mushroom Risotto Recipes

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BAKED WILD MUSHROOM RISOTTO



Baked Wild Mushroom Risotto image

This sophisticated side dish is sure to impress all your holiday guests - from Aran Goyoaga of Canelle et Vanille.

Provided by Reynolds Kitchens

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 45m

Yield 8

Number Of Ingredients 15

¼ cup olive oil
1 leek, thinly sliced
1 small yellow onion, diced
Salt to taste
1 pound wild or cultivated mushrooms, sliced
3 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 ½ cups Arborio rice
½ cup dry white wine
2 tablespoons balsamic vinegar
6 cups vegetable or chicken broth
Salt and ground black pepper, to taste
1 ounce finely grated Parmesan cheese
4 sage leaves, finely chopped
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.
  • Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.
  • Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 45.1 g, Cholesterol 3.1 mg, Fat 8.2 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 455.1 mg, Sugar 4.4 g

EASY MUSHROOM RISOTTO



Easy mushroom risotto image

This is the easiest mushroom risotto recipe you will ever make! The oven does all the hard work so you can sit back, relax and enjoy, with only one pot to wash up too! The whole family will love this one-pan dish. Each serving provides 317 kcal, 9g protein, 44g carbohydrate (of which 3g sugars), 9g fat (of which 3g saturates), 2g fibre and 0.2g salt.

Provided by Kerry Whelpdale

Categories     Main course

Yield Serves 4

Number Of Ingredients 10

2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, finely sliced
400g/14oz mixed mushrooms (button and Portobello), roughly chopped
1-2 tsp finely chopped rosemary
200g/7oz risotto rice
100ml/3½fl oz white wine (or additional stock)
750ml/1¼ pint vegetable stock
30g/1oz grated Parmesan (plus a little extra for topping), or vegetarian or vegan option
extra virgin olive oil, for drizzling

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4.
  • In an ovenproof, lidded dish, heat the oil and fry the onion for 3 minutes, or until starting to soften. Add the garlic and cook for 5 minutes. Add the mushrooms for 3-4 minutes, or until soft. Stir in the rosemary.
  • Add the risotto rice and cook until the grains appear glassy. Stir in the wine and stock. Place the lid on the dish and bake for 15 minutes, stirring halfway through. Stir in the Parmesan and bake for 3 minutes.
  • Sprinkle over some extra Parmesan, drizzle extra virgin olive oil on top and finish with a little black pepper. Serve.

Nutrition Facts : Calories 317kcal, Carbohydrate 44g, Fat 9g, Fiber 2g, Protein 9g, SaturatedFat 3g, Sugar 3g

CHEF JOHN'S BAKED MUSHROOM RISOTTO



Chef John's Baked Mushroom Risotto image

The beginning and the end of this risotto recipe are pretty standard, but we've moved the middle 15 minutes into the oven in an attempt to eliminate those dreaded 'variables.' Besides being easier and more repeatable, this method produced a risotto that was identical in looks, taste, and texture to anything I can do on the stove.

Provided by Chef John

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 13

3 tablespoons butter
3 cups diced mushrooms
salt to taste
½ yellow onion, diced
ground black pepper to taste
1 pinch cayenne pepper
1 cup carnaroli rice
2 cups chicken broth, divided
½ cup heavy whipping cream
½ cup chicken broth
2 tablespoons heavy whipping cream
½ cup finely grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.
  • Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.
  • Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
  • Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.
  • Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
  • Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.
  • Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat.
  • Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.

Nutrition Facts : Calories 480.1 calories, Carbohydrate 51.1 g, Cholesterol 86.4 mg, Fat 25.9 g, Fiber 1.5 g, Protein 11.1 g, SaturatedFat 15.8 g, Sodium 997.8 mg, Sugar 2.4 g

KAREN'S EASY BAKED MUSHROOM AND ONION RISOTTO



Karen's Easy Baked Mushroom and Onion Risotto image

This easy mushroom risotto is baked--not stirred on the stove--and clean-up is so easy!

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 48m

Yield 6

Number Of Ingredients 12

1 Reynolds® Oven Bag, large size
1 tablespoon flour
1 teaspoon salt
1 teaspoon pepper
1 cup chopped cremini mushrooms
1 cup Arborio rice
1 cup finely chopped onion
2 tablespoons butter, divided
1 cup water
1 cup chicken broth
⅓ cup Parmesan cheese, shredded
1 teaspoon Chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F. Place Reynolds® Oven Bag in a 13x9x2-inch pan. Add flour, salt and pepper to bag. Gently squeeze bag to blend ingredients.
  • Add onion, mushrooms, rice and 1 tablespoon butter to oven bag. Turn bag several time to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
  • Microwave water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot. Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
  • Close bag at gathers with nylon tie. Cut six 1/2 inch slits in top near tie.
  • Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes. Carefully cut top of bag open. Spoon rice mixture into a large serving bowl. Stir in remaining tablespoon of butter and shredded cheese. Stir in up to cup additional hot water, if needed to make mixture creamy. Add additional salt and pepper and garnish with parsley, if desired.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 35 g, Cholesterol 14.9 mg, Fat 5.2 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 3.2 g, Sodium 651.5 mg, Sugar 1.3 g

BAKED MUSHROOM RISOTTO



Baked Mushroom Risotto image

Make and share this Baked Mushroom Risotto recipe from Food.com.

Provided by MJMommy13

Categories     Healthy

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 1/2 cups chicken broth
2 bay leaves
4 tablespoons unsalted butter (1/2 stick)
1 onion, minced
1/3 ounce dried porcini mushrooms, soaked and chopped
table salt
2 cups arborio rice
3 garlic cloves, minced
1/8 teaspoon saffron thread (optional)
1/2 cup dry white wine
2 ounces parmesan cheese, grated (1 cup)
ground black pepper
8 ounces cremini mushrooms, sliced

Steps:

  • 1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Bring the broth and bay leaves to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the lowest possible heat.
  • 2. Melt the butter in a large saucepan over medium heat. Add the onion, porcinis and ½ teaspoon salt and cook until lightly browned, about 9 minutes. Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes. Stir in the garlic and saffron (if using) and cook until fragrant, about 15 seconds. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.
  • 3. Spread the rice mixture into a 9 by 13-inch baking dish. Pour the warm broth over the top. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
  • 4. Saute cremini mushrooms over medium high heat until browned, about 10 minutes. Stir theParmesan and mushrooms into the baked risotto. Season with salt and pepper to taste.

BAKED MUSHROOM RISOTTO



Baked Mushroom Risotto image

The best mushroom risotto, this is such an easy recipe, oven-baked means no stirring! Grating the mushrooms into the risotto means kids love it too.

Provided by My Kids Lick The Bowl

Categories     Family Dinner Ideas

Time 30m

Number Of Ingredients 13

200 g portabello mushrooms
3 Tablespoons olive oil
100 g diced onion (1 medium onion)
1 teaspoon thyme (or 2 x 10cm stalks fresh thyme)
1-2 cloves garlic
300 g arborio rice (1 ½cups )
1 litre stock (vegetable or chicken)
salt and pepper
200 g portabello mushrooms
1 Tablespoon balsamic vinegar
2 Tablespoons olive oil
thyme
salt and pepper

Steps:

  • Grate the mushrooms for the risotto
  • Heat the chicken stock. This can be done on the stovetop or in a microwave. You want the stock to be hot but not quite boiling.
  • Heat the oven to 180 degrees celsius or 350 Fahrenheit.
  • Use a large oven-proof dish that has a lid. Start by heating the oil on the stovetop. Add diced onion, garlic and thyme sauté until softened and fragrant.
  • Add the arborio rice, cook for 1-2 minutes, stirring so that the rice does not catch on the bottom of the dish.
  • Add the grated mushrooms and cook with the rice for a minute or so.
  • Add the stock you heated earlier and bring it to a boil.
  • Cover with a lid and bake in an oven at 180 degrees celsius or 350 Fahrenheit for 20 mins.
  • Place whole portabello mushrooms in a roasting pan, gills facing up, drizzle with oil and balsamic vinegar. Season with salt and pepper and bake in the oven with the risotto until the mushrooms are tender for 10-15 minutes.
  • Serve the risotto topped with thickly sliced balsamic roast mushrooms, a little additional thyme and parmesan.

Nutrition Facts : ServingSize 1 serving, Calories 307 kcal, Carbohydrate 44 g, Protein 5 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Sodium 9 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 10 g

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