Baked Wild Mushroom Risotto


This sophisticated side dish is sure to impress all your holiday guests - from Aran Goyoaga of Canelle et Vanille.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
8 servings


  • ¼ 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 ½ cups Arborio rice

  • ½ 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® 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® 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.


Canelle et Vanille (

Reynolds Kitchens Tip:

Wrap your baking dish with Reynolds Wrap® Aluminum Foil for perfectly tender risotto.

Nutrition Facts (per serving)

299 Calories
8g Fat
45g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 299
% Daily Value *
Total Fat 8g 11%
Saturated Fat 2g 8%
Cholesterol 3mg 1%
Sodium 455mg 20%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 7g
Vitamin C 4mg 22%
Calcium 70mg 5%
Iron 2mg 11%
Potassium 59mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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