Baked Mushroom Risotto

Baked Mushroom Risotto is a creamy, comforting dish that brings the rich flavors of earthy mushrooms and aromatic herbs together. This healthy American rendition is baked to perfection, making it an easy and satisfying meal.

Ingredients

• Arborio rice - 1 cup
• Mushrooms (cremini or button) - 200 grams, sliced
• Vegetable broth - 2 cups
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Parmesan cheese - 30 grams, grated
• Olive oil - 1 tablespoon
• Fresh thyme - 1 teaspoon, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 190°C (375°F).
2. In a medium oven-safe pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and sliced mushrooms to the pot, cooking until the mushrooms are softened, about 5 minutes.
4. Stir in the Arborio rice, coating it with the oil and allowing it to toast for 1-2 minutes.
5. Pour in the vegetable broth and add the chopped thyme, salt, and black pepper. Stir well to combine.
6. Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
7. Bake for 25 minutes, then remove from the oven and stir in the grated Parmesan cheese.
8. Return to the oven uncovered for an additional 5 minutes to allow the cheese to melt.
9. Remove from the oven, let it cool for a few minutes, garnish with fresh parsley, and serve.

Nutrition

• Calories: 380
• Protein: 10 g
• Carbs: 55 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants and vitamins from mushrooms.
• Contains healthy fats from olive oil that support heart health.

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