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

Gallery

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

    Advertisement
  • 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.

  • 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.

  • Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

Tips

Canelle et Vanille (http://www.cannellevanille.com/)

Reynolds Kitchens Tip:

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

Nutrition Facts

299 calories; protein 6.6g 13% DV; carbohydrates 45.1g 15% DV; fat 8.2g 13% DV; cholesterol 3.1mg 1% DV; sodium 455.1mg 18% DV. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2016
I added a finely chopped red bell pepper when sauteing the onions. Otherwise made it as written although adjusted the recipe for 4 rather than 8. Yum yum and so much easier than standing over the stove stirring. Will definitely do this whenever I want risotto. Read More
(4)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2016
I added a finely chopped red bell pepper when sauteing the onions. Otherwise made it as written although adjusted the recipe for 4 rather than 8. Yum yum and so much easier than standing over the stove stirring. Will definitely do this whenever I want risotto. Read More
(4)
Rating: 5 stars
10/29/2017
I made it as directed. It seemed a little soupy when I checked after 30 minutes. I cooked it another 10 minutes. The rice was cooked perfectly. It was delicious! My husband said it was better than my stove top version. I will be making this again as it was so much easier than doing it on the stove. Read More
(1)
Advertisement