Baked Wild Mushroom Risotto Recipe

Name: Baked Wild Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 4 sage leaves, finely chopped; Reynolds Wrap(R) Aluminum Foil

Servings: persons

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
4 sage leaves, finely chopped
Reynolds Wrap(R) Aluminum Foil

1
Preheat oven to 350 degrees F.
2
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.
3
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.
4
Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

1046

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup olive oil, 1 leek, thinly sliced, 1 small yellow onion, diced, Salt to taste, and more.

Yes, Baked Wild Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Wild Mushroom Risotto

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