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Easy Baked Mushroom & Onion Risotto

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By Betty Crocker Kitchens
Updated Dec 11, 2012
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Save yourself an hour of simmering and stirring! Lock in the savory flavor of this crimini mushroom risotto by using an oven bag. Recipe courtesy of Reynolds.

Easy Baked Mushroom & Onion Risotto

  • Prep Time 15 min
  • Total 33 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 1 Reynolds® Oven Bag, Large Size
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup chopped cremini mushrooms
  • 3/4 cup Arborio rice
  • 1/2 cup finely chopped onion
  • 2 tablespoons butter, divided
  • 1 1/4 cups water
  • 1 cup chicken broth
  • 1/3 cup shredded Parmesan cheese
  • Chopped fresh parsley, if desired

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    Close bag at gathers with nylon tie. Cut six 1/2 inch slits in top near tie.
  • Step 
    5
    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.

Nutrition

Nutrition Facts are not available for this recipe

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