Mushroom Baked Risotto
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 293.1
- Total Fat: 8.4 g
- Cholesterol: 5.0 mg
- Sodium: 692.9 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 1.5 g
- Protein: 8.2 g
View full nutritional breakdown of Mushroom Baked Risotto calories by ingredient
Introduction
Much-much easier way of cooking risotto. You cook only mushrooms, put risotto in oven and it is ready in less than half an hour all by itself!Any mushrooms can be used.
Fresh rosemary can be substituted with fresh thyme. Chicken broth can be substituted with veges or beef ones or just use water. Much-much easier way of cooking risotto. You cook only mushrooms, put risotto in oven and it is ready in less than half an hour all by itself!
Any mushrooms can be used.
Fresh rosemary can be substituted with fresh thyme. Chicken broth can be substituted with veges or beef ones or just use water.
Number of Servings: 2
Ingredients
-
Portabella Mushrooms, 1 large (130-150g), cut into 1/8"-pieces
Olive Oil, 1 tbsp
Garlic, 1 clove (minced)
Rosemary, 1/4 tsp (chopped)
Onions, raw, 1/4 large (chopped)
White Wine, 2 fl oz (remove)
Arborio / Risotto Rice (uncooked), 1/2 cup
Water, tap, 1/2 cup (4 fl oz)
Chicken Broth 99% Fat Free, low sodium, 14oz can (2 cups)
Pecorino Romano Cheese, 2 tbsp (finely shredded)
Directions
1. Preheat oven to 400F.
2. Mince garlic clove through press. Chop rosemary and onion. Cut mushroom into small pieces.
3. Heat olive oil in a frying pan. Add garlic and onion and cook for 1 minute. Add rosemary and mushrooms and cook uncovered for 5-10 minutes till there is no liquid in frying pan and mushrooms got light brown.
4. Add white wine and cook for 30 seconds. Add uncooked arborio rice. Mix well.
5. Add rice-mushroom mixture into clay pot (or devide it between two) or any other kind of baking dish. Pour chicken broth and water. Cover with lid.
6. Bake for 25 minutes in the oven.
7. Take it out of the oven. Fluff with folk and add freshly grated cheese. Mix again and serve immediately.
Serving Size: Makes two 1-cup servings.
Number of Servings: 2
Recipe submitted by SparkPeople user IRONORCHID.
2. Mince garlic clove through press. Chop rosemary and onion. Cut mushroom into small pieces.
3. Heat olive oil in a frying pan. Add garlic and onion and cook for 1 minute. Add rosemary and mushrooms and cook uncovered for 5-10 minutes till there is no liquid in frying pan and mushrooms got light brown.
4. Add white wine and cook for 30 seconds. Add uncooked arborio rice. Mix well.
5. Add rice-mushroom mixture into clay pot (or devide it between two) or any other kind of baking dish. Pour chicken broth and water. Cover with lid.
6. Bake for 25 minutes in the oven.
7. Take it out of the oven. Fluff with folk and add freshly grated cheese. Mix again and serve immediately.
Serving Size: Makes two 1-cup servings.
Number of Servings: 2
Recipe submitted by SparkPeople user IRONORCHID.