Baked Mushroom Risotto


I love the natural creaminess of risotto and when possible, I use it in recipes that call for regular old white rice. This simple dish is great as a side or even a main meal. The recipe is from Prevention, but I made several changes, including having to veganize it, which proved to be very simple. You can use a dutch oven or like me, good old fashioned aluminum foil and a baking dish. The aroma of this baking in the oven will attract the family to the dinner table!

Baked Mushroom Risotto

Baked Mushroom Risotto

Baked Mushroom Risotto

Ingredients

1 Tbs olive oil

1/2 red onion, chopped

1 C sliced shiitake and/or oyster mushrooms

1/3 C dry white wine

1-1/2 C arborio rice

3 C low-sodium vegetable broth

1/3 C (+ some for sprinkling) vegan Parmesan cheeze

Directions

Preheat oven to 350. In a medium skillet, heat the olive oil and add the onions; cook for 5-7 minutes, or until they soften and brown. Add the mushrooms and cook a few more minutes until they begin to soften. In the meantime, in a small saucepan, warm the broth a little.

Add the wine and cook until it evaporate, just a few minutes. Transfer to an oven-safe dish, stir in the rice, 1/3 C of the cheeze, and warmed up broth.

Cover tightly with foil and bake 30-32 minutes, or until the liquid has been absorbed. You’ll need to stir it, as the mushrooms and onions migrated to the top. Sprinkle with some Parmesan cheeze and enjoy!