Oven Baked Creamy Mushroom Risotto

Name: Oven Baked Creamy Mushroom Risotto
Prep time: 10 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 quart (4 cups) chicken stock; 1 1/2 cups Arborio rice; 1 Half Stick (1/4 cup) Land O Lakes® Butter divided; 1 (8-ounce) package (2 cups) sliced cremini mushrooms; 1/2 cup diced shallots; 1/4 cup white wine; 2 teaspoons kosher salt; 1/4 teaspoon pepper; 4 ounces (1 cup) Land O Lakes® Aged Italian Blend Fine Cut Shredded Cheese

Risotto doesn’t have to be intimidating, and this version—made with sautéed mushrooms, shallots and Land O Lakes® Aged Italian Shreds—takes a shortcut by baking in the oven.

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

10 min

Prep Time

40 min

Total Time

servings

Get started!

Keep screen on.

Ingredients

1 quart (4 cups) chicken stock

1 ¹/₂ cups Arborio rice

1 Half Stick (1/4 cup) Land O Lakes® Butter, divided

1 (8-ounce) package (2 cups) sliced cremini mushrooms

¹/₂ cup diced shallots

¹/₄ cup white wine

2 teaspoons kosher salt

¹/₄ teaspoon pepper

4 ounces (1 cup) Land O Lakes® Aged Italian Blend Fine Cut Shredded Cheese

How to make

STEP 1

Heat oven to 350°F.
STEP 2

Combine chicken stock and rice in oven-safe Dutch oven; cover. Bake 30 minutes or until rice is just al dente and some stock is still visible. Remove from oven to stovetop.
STEP 3

Meanwhile, melt 1 tablespoon butter in sauté pan over medium-high heat; add mushrooms and shallots. Cook, stirring occasionally, 10 minutes or until mushrooms are golden brown. Add wine; cook, stirring constantly, 30 seconds, lifting any browned bits stuck to the bottom of pan. Remove from heat; set aside.
STEP 4

Add remaining 3 tablespoons butter, salt and pepper to rice on stovetop. Cook over medium-low heat, stirring vigorously, 2-3 minutes or until most of liquid is absorbed and risotto is creamy. Remove from heat; stir in mushroom mixture and cheese. Serve immediately, garnished with additional shredded cheese as desired.

Tip #1

For a fresh and vibrant springtime option, try swapping the mushrooms with chopped asparagus or fresh peas. If using peas, there's no need to sauté before adding to the rice mixture.

350 Calories

13 Fat (g)

40 Cholesterol (mg)

1110 Sodium (mg)

43 Carbohydrates (g)

2 Dietary Fiber

12 Protein (g)

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.