Mushroom Risotto al Forno

Name: Mushroom Risotto al Forno
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 400g Arborio rice; 400g mixed mushrooms, sliced; 1 onion, diced; 3 cloves garlic; 1 cup white wine; 4 cups hot vegetable broth; 4 tbsp butter; ½ cup parmesan, grated; fresh thyme; truffle oil optional

Oven-baked mushroom risotto — all the flavour, none of the stirring. Covering the dish tightly before it goes in the oven traps enough steam to cook the rice evenly, giving you risotto's creamy texture without a single minute of stirring.

Total time

45 min

Prep

10 min

Cook

35 min

Difficulty

easy

Cuisine

American

comfort

Ingredients

400gArborio rice

400gmixed mushrooms, sliced

1onion, diced

3 clovesgarlic

1 cupwhite wine

4 cupshot vegetable broth

4 tbspbutter

½ cupparmesan, grated

fresh thyme

truffle oiloptional

Instructions

Sauté onion, garlic, and mushrooms in butter.

Add rice; stir 2 min; add wine; reduce.

Add broth; cover tightly; bake at 180°C for 25-30 min.

Stir in parmesan and remaining butter; rest 5 min before serving.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

581

Protein

29.9g

Fat

29.5g

Carbs

40g

Fiber

1.9g

Sodium

1815mg

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