Easy Baked Mushroom Onion Risotto Recipes

EASY BAKED MUSHROOM & ONION RISOTTO

Steps:

• Preheat oven to 400°F. Place Reynolds® Oven Bag in a 13x9x2-inch pan. Add flour, salt and pepper to bag. Gently squeeze bag to blend ingredients.
• Add onion, mushrooms, rice and 1 tablespoon butter to oven bag. Turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
• Microwave water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot. Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
• Close bag at gathers with nylon tie. Cut six 1/2 inch slits in top near tie.
• Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes. Carefully cut top of bag open. Spoon rice mixture into a large serving bowl. Stir in remaining tablespoon of butter and shredded cheese. Stir in up to 1/4 cup additional hot water, if needed to make mixture creamy. Add additional salt and pepper and garnish with parsley, if desired.

KAREN'S EASY BAKED MUSHROOM AND ONION RISOTTO

Steps:

• Preheat oven to 400 degrees F. Place Reynolds® Oven Bag in a 13x9x2-inch pan. Add flour, salt and pepper to bag. Gently squeeze bag to blend ingredients.
• Add onion, mushrooms, rice and 1 tablespoon butter to oven bag. Turn bag several time to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
• Microwave water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot. Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
• Close bag at gathers with nylon tie. Cut six 1/2 inch slits in top near tie.
• Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes. Carefully cut top of bag open. Spoon rice mixture into a large serving bowl. Stir in remaining tablespoon of butter and shredded cheese. Stir in up to cup additional hot water, if needed to make mixture creamy. Add additional salt and pepper and garnish with parsley, if desired.

EASY MUSHROOM RISOTTO {OVEN-BAKED AND NO-STIR!}

Steps:

• Preheat oven to 400° F. In a large Dutch oven or an oven-proof skillet with a tight-fitting lid, melt butter over medium heat. Add onions and cook until just tender, about 3-5 minutes.
• Increase the heat to medium-high and add the sliced mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme. Cook, stirring, until fragrant, about 30 seconds. Stir in the rice and cook, stirring, until the rice is well coated in the pan juices, about 1-2 minutes. Add the wine and broth, then season with salt and pepper to taste.
• Bring the mixture to a simmer, then cover with the lid and transfer the dish to the oven. Bake until the liquid is absorbed and the rice is tender, about 45 minutes.
• Remove dish from oven, carefully take off the lid, and stir in the peas (if using), Parmesan, and parsley until creamy. I like to use a fork to fluff the rice as I stir, which helps prevent it from clumping together. Serve immediately.

BAKED MUSHROOM RISOTTO

Steps:

• 1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Bring the broth and bay leaves to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the lowest possible heat.
• 2. Melt the butter in a large saucepan over medium heat. Add the onion, porcinis and ½ teaspoon salt and cook until lightly browned, about 9 minutes. Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes. Stir in the garlic and saffron (if using) and cook until fragrant, about 15 seconds. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.
• 3. Spread the rice mixture into a 9 by 13-inch baking dish. Pour the warm broth over the top. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
• 4. Saute cremini mushrooms over medium high heat until browned, about 10 minutes. Stir theParmesan and mushrooms into the baked risotto. Season with salt and pepper to taste.

CHEF JOHN'S BAKED MUSHROOM RISOTTO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.
• Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.
• Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
• Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.
• Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
• Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.
• Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat.
• Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.

EASY BAKED TOMATO RISOTTO

Steps:

• Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 200C/180C fan/gas 6. Melt the butter in a large ovenproof frying pan over a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well to coat in the buttery onion mixture.
• If you're using a stock cube, boil the kettle. Crumble the stock cube into a jug and carefully measure in 700ml hot water from the kettle, stirring to dissolve the cube. If using fresh stock, warm this in a pan over a low heat until steaming.
• Add the cherry tomatoes and hot stock to the rice, season with salt and pepper and stir to combine.
• Cover with a tightly fitting lid and bake for 20 mins. Carefully remove from the oven using oven gloves and stir - the rice should be just cooked, with a little bite. The risotto may still look quite runny at this stage.
• Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the cheese and the basil to serve.

QUICK MUSHROOM RISOTTO (PILLSBURY BAKE-OFF WINNER)

Steps:

• Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes.
• Add rice, garlic powder and pepper; cook 2 minutes.
• Stir in 1 can of the broth; cook 4 minutes, stirring constantly.
• Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently.
• Stir in whipping cream.
• Remove from heat.
• Stir in 1/3 cup cheese.
• Spoon into serving dish; sprinkle with 1 tablespoon cheese.