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Mushroom Risotto al Forno
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
Italian
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
1
Sauté onion, garlic, and mushrooms in butter.
2
Add rice; stir 2 min; add wine; reduce.
3
Add broth; cover tightly; bake at 180°C for 25-30 min.
4
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
Reviews
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★★★★★
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