This oven risotto with mushrooms is a super easy recipe perfect for busy weeknights. However, it's so delicious and indulgent it can be perfect for a date night or dinner party as well. Easy but impressive? Sign me up!
1Cupwhite wineoptional, you can replace it for broth
Salt and pepper to taste
Preheat the oven to 350 degrees. In a Dutch oven or skillet heat half the olive oil and garlic. Add mushrooms and cook until golden brown. Take the mushrooms to a dish and reserve for later.
Add the rest of the oil and the onion. Saute for 3 minutes or until translucent. Add rice and stir so all the grains are coated in oil.
Increase the heat to high and add the white wine, let it reduce scraping the bottom of the pan. Add broth and ⅔ of garlic mushrooms and stir to combine.
Close with a lid and take to the oven. Bake for 18 minutes.
Remove from oven and place over medium heat. Add parmesan and butter and stir for 2 minutes or until creamy.
Remove from fire and serve topped with the ⅓ remaining mushrooms.
Risotto works best with short grain rice. Arborio is the most common kind of rice you'll find for mushroom risotto or any kind.The reason why is because short grain rice has higher starch content. In short, it makes a stickier risotto.
21 Day Fix Container Counts
The full recipe has 2 greens, 8 yellow, 4 blue, 9 tsps.Per serving: 1/3 green, 1 1/3 yellow, 2/3 blue, 1 1/2 tsps.