Oven-baked Mushroom Risotto

This mushroom risotto baked in the oven is a tasty and easy way to make creamy risotto without having to stir it all the time. The dish is tasty and satisfying because the oven does the work for you.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1 cup white wine
• 1 pound mushrooms, sliced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Preheat your oven to 375F 190C

In a large oven-safe skillet, heat the olive oil over medium heat

Add the chopped onion and cook until translucent, about 3-4 minutes

Add the minced garlic and sliced mushrooms to the skillet

Cook for another 5-7 minutes until the mushrooms are tender and browned

Stir in the Arborio rice and cook for 1-2 minutes, allowing it to absorb some of the flavors

Pour in the white wine and cook until most of the liquid has evaporated, stirring occasionally

Add the vegetable broth, butter, salt, and pepper to the skillet

Stir well to combine

Cover the skillet with a lid or foil and transfer it to the preheated oven

Bake for 20-25 minutes or until the rice is tender and the liquid is absorbed

Remove the skillet from the oven, stir in the grated Parmesan cheese, and garnish with fresh parsley

Serve hot and enjoy your oven-baked mushroom risotto