Easy Risotto Made in the Oven

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Easy Risotto Made in the Oven
A savory, hearty, easy to make Risotto recipe!
Servings
Ingredients
  • 1.5 cups Arborio Rice
  • 5 cups simmering chicken broth
  • 2 tbsp olive oil
  • 3/4-1 pound wild mushrooms torn or chopped
  • 2 tsp fresh thyme
  • 2 cloves garlic minced
  • 2 shallots minced
  • salt and pepper to taste
  • 1/2 cup dry white wine
  • 1 cup Parmesan cheese freshly grated
  • 3 tbsp butter diced
  • 1 cup frozen peas
Servings
Ingredients
  • 1.5 cups Arborio Rice
  • 5 cups simmering chicken broth
  • 2 tbsp olive oil
  • 3/4-1 pound wild mushrooms torn or chopped
  • 2 tsp fresh thyme
  • 2 cloves garlic minced
  • 2 shallots minced
  • salt and pepper to taste
  • 1/2 cup dry white wine
  • 1 cup Parmesan cheese freshly grated
  • 3 tbsp butter diced
  • 1 cup frozen peas
Instructions
  1. Preheat oven to 350 degrees
  2. Place rice and 4 cups of chicken stock in Dutch oven, such as Le Creuset. Cover and bake for 45 minutes until most of the liquid is absorbed and the rice is al dente. Remove from oven.
  3. While rice is cooking in oven, prepare mushrooms. Heat olive oil over medium heat and stir in shallots—cook for 2 to 3 minutes until softened. Raise heat and add mushrooms, stirring for about 3 minutes until fragrant. Add salt, pepper, garlic and thyme and cook until mushrooms sweat. Taste for seasoning.
  4. After removing rice from oven, stir in wine, remaining cup of broth, Parmesan, salt and pepper and stir vigorously for 2 to 3 minutes until rice is thick and creamy. Add mushrooms and peas and stir until heated through. Serve hot.
Recipe Notes

My daughter gave me this easy to make Risotto recipe.  It's hearty enough for a meal with a salad if desired. Adapted from Ina Garten's Easy Parmesan "Risotto".

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