22 February 2011

Baked Mushroom Risotto

My longtime friend and co-worker, Kayla, shared this recipe with me last month. I believe she got it from a recipe card she found at Publix. Although, when I search recipes on the Publix site I am unable to locate this one. Now, if you are used to a heavy, creamy risotto this recipe may throw you for a loop. The recipe, as it stands comes out a bit more solid and string-cheesy. Still very delectable, but not very risotto-y. I modified it slightly to make it a bit more creamy and less sticky (and less fat) by adding more broth and reducing the amount of Parmesan cheese.

3 Tbsp butter
2 cups sliced Baby Bella mushrooms
1/2 cup chopped onion
1 1/4 cups arborio rice
4 cups low-sodium vegetable broth or chicken broth
3/4 cup shredded Parmesan
2 Tbsp chopped fresh or dried thyme

Ready to bake.
 1. Preheat oven to 375. In a large, deep oven-proof skillet with a tight fitting lid, melt butter over medium heat. Add mushrooms and onion, cook and stir 5 minutes or until tender.
2. Stir in rice; cook and stir until lightly toasted, about 2 minutes. Stir in broth; season with salt and pepper to taste.
3. Cover skillet and place in oven. Bake 45 minutes.
4. Remove skillet from oven. Stir in Parmesan and thyme, season with salt and pepper to taste, and serve.

Serves 6

The final product.


  1. That look delish! I'm going to have to try out this recipe!

  2. i've never heard of baked risotto! this sounds delicious - i'll definitely have to try it out