BAKED MUSHROOM RISOTTO
MINIMAL STIRRING REQUIRED
Creamy risotto is an indulgent comfort food that is traditionally heavy on the butter, cream and constant stirring. This oven-baked version proves that you can achieve the same satisfying texture with far less effort and healthier ingredients. Using broth instead of cream allows for the natural starches in the Arborio rice and the savoury richness of the mushrooms to shine. Baking the risotto makes this recipe far less labour intensive and more approachable for the busy home chef to prepare. Finished with freshly grated parmesan and paired with a mixed Green salad, this nourishing winter meal will warm you from the inside out.
Did You Know?
Mushrooms-with their savoury “umami” flavour-are incredibly nutritious and a satisfying alternative to meat. They’re loaded with vitamins and minerals including B vitamins, potassium, magnesium and zinc. Considered a nutritional powerhouse, mushrooms are known to support your immune system which is of benefit as we head into the winter flu season.
INGREDIENTS (4 Servings)
- 3 cups (750 ml) cremini or white mushrooms, sliced
- 1 medium white onion, finely diced
- 2-3 cloves garlic, minced
- 1 teaspoon (5 ml) fresh or ½ teaspoon (2.5 ml)
dried thyme
- 2 Tablespoons (30 ml) olive oil
- ½ teaspoon (2.5 ml) black pepper
- Salt to taste
- 1 cup (250 ml) Arborio rice
- 4 cups (1 litre) vegetable or mushroom broth
- ¼ cup (63 ml) freshly grated parmesan cheese
- Garnish with additional freshly grated parmesan
cheese and a sprig of thyme, optional.
INSTRUCTIONS
- Preheat the oven to 375 F (190 C).
- In a un-covered casserole dish or Dutch oven, add the mushrooms, onion, garlic, thyme, olive oil, salt and pepper. Roast for 25-30 minutes, stirring halfway through.
- Once cooked, add the Arborio rice and broth to the other ingredients and stir to combine.
- Cover and bake for 45-60 minutes, stirring every 15 minutes until the rice is cooked through and creamy.
- Mix in the parmesan and add more salt and pepper to taste.
- Plate and garnish with additional freshly grated parmesan cheese, optional.
ENJOY!
PER 1½ cups (375 ml) SERVING: |Calories: 330 kcal | Carbohydrates: 44 g | Protein: 9 g | Fat: 11 g |Fibre: 3 g | Sodium: 420 mg |
Joanne Nijhuis MSc, RD is a consulting, media and culinary dietitian in Simcoe Grey Bruce on a mission to entertain and educate through her love of food. In addition to recipe development and writing for several publications, Joanne offers cooking demos/classes –for groups or individuals – in person and online. For more information, email Joanne at jo.knows.nutrition@outlook.com.