Baked Wild Mushroom Risotto
Ingredients
- 1/4 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 1/2 cups Arborio rice ⓘ
- 1/2 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 ⓘ
Instructions
- 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(R) 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 & Diet Analysis (per serving)
637
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).