Wild Mushroom Oven Risotto Recipe

Name: Wild Mushroom Oven Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbs olive oil; 1 cup finely chopped onions; 1 cup dry white wine; 3 cups arborio or other risotto rice; 1 cup dried wild mushroom mix, soaked in hot water and drained, coarsely chopped; 9-11 cups chicken stock; 3 tsp coarse salt; 1/2 tsp fresh ground pepper; 4 tbs unsalted butter; 1 cup freshly grated Parmesan cheese; 8 tbs finely chopped fresh flat leaf parsley

Servings: persons

4 tbs olive oil
1 cup finely chopped onions
1 cup dry white wine
3 cups arborio or other risotto rice
1 cup dried wild mushroom mix, soaked in hot water and drained, coarsely chopped
9-11 cups chicken stock
3 tsp coarse salt
1/2 tsp fresh ground pepper
4 tbs unsalted butter
1 cup freshly grated Parmesan cheese
8 tbs finely chopped fresh flat leaf parsley

1
1. Preheat oven to 425 degrees
2
2. Oven proof Dutch oven, heat oil over med-hi heat
3
3. Add onion and cook until translucent
4
4. Add rice and cook, stirring to coat grains with oil
5
5. Stir in wine and cook until completely evaporated.
6
6. Stir in 8 c of stock, salt and pepper. Bring to boil
7
7. Cover, transfer to oven and bake until most of liquid has been absorbed 20 -25 minutes
8
8. Remove from oven
9
9. Stir in liquid and butter, marscapone, cheese and parsley.
10
10. Serve immediately.

2689

kcal

Calories

201

Fat

131

Carbs

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 11 ingredients. The key ingredients include: 4 tbs olive oil, 1 cup finely chopped onions, 1 cup dry white wine, 3 cups arborio or other risotto rice, and more.

Yes, Wild Mushroom Oven Risotto falls under the Meat & Poultry 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.

Wild Mushroom Oven Risotto

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