Baked Mushroom Risotto

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 155.4
  • Total Fat: 4.9 g
  • Cholesterol: 11.3 mg
  • Sodium: 1,275.9 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 8.6 g

View full nutritional breakdown of Baked Mushroom Risotto calories by ingredient
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Number of Servings: 4


    1/2 oz dried mushrooms
    1 cup fresh mushrooms (may be a mix of mushrooms)
    1 cup brown rice
    1 medium onion, finely chopped
    1 clove garlic, finely chopped
    1 tsp rosemary
    1 3/4 cups vegetable broth
    2 oz grated Parmesan


You will also need a 9" X 2.5" baking dish.

Pre-heat oven to 300F.

Rinse the dried mushrooms in a colander under cold, running water, then place them in a heatproof bowl and pour 1 pint boiling water over them. Let them soak for about 30 minutes.
Meanwhile, chop the fresh mushrooms into 1/2" chunks.

Saute' the onion and garlic in 3/4 cup of vegetable broth, add the rosemary and mushrooms, and boil. Cook until broth is reduced to about 2 Tbsps remove from heat.

When the dried mushrooms are soft, strain them, reserving the liquid. Squeeze them to remove any excess liquid, then chop finely.

Next, put the rice into the baking dish, along with the dried mushrooms and mushroom mixture, season well with (1 tsp) salt and (1 tsp) pepper to taste.
Pour the other cup of vegetable broth & reserved mushroom liquid over rice and stir. Bake on centre shelf of oven uncovered, for 20 minutes.

Gently stir and turn over the rice grains. Bake another 20-25 minutes – when ready, the risotto should be very slightly soupy, and the longer you leave it to stand, the thicker it will get, so, as soon as it is ready, remove it from the oven and sprinkle with cheese, serve as soon as possible.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DENIBREITENBACH.

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