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Baked Wild Mushroom Risotto

Rated as 5 out of 5 Stars

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

45 m servings 299 cals
Original recipe yields 8 servings

Directions

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  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(R) 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.

Footnotes

  • 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


Per Serving: 299 calories; 8.2 g fat; 45.1 g carbohydrates; 6.6 g protein; 3 mg cholesterol; 455 mg sodium. Full nutrition

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Reviews

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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...

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 t...