This creamy, delicious baked risotto with mushrooms is to die for! Recipe yields 4-6 servings.
Ingredients:
3 Tablespoons olive oil, divided
1 small yellow onion, chopped
2 cloves garlic, minced
5 Cups vegetable broth (40 ounces)
1 1/2 Cups white Arborio rice
12-14 ounces baby Portobella mushrooms, cleaned and sliced
1 Cup freshly grated Parmesan cheese
1/2 cup dry white wine, optional
3 Tablespoons unsalted butter, diced
2 teaspoons tamari sauce, optional
1 teaspoon salt, more to taste
freshly ground black pepper, to taste
fresh oregano leaves removed from stems, for garnish
Method:
1. Place the oven rack in the middle position. Preheat oven to 350 degrees F.
2. Heat 1 tablespoon olive oil in a medium Dutch oven over medium heat. Add onion and a pinch of salt. Cook, stirring occasionally, for 10 minutes. Add garlic, and cook for another 2-4 minutes, until the onions are well browned.
3. Add 4 cups of broth, cover and bring to a boil over medium-high heat. Remove from heat and stir in the rice.
Cover the pot and bake until rice is tender to bite, 40-45 minutes. It will seem pretty dry when you take the lid off, but don't worry!
4. During the last 20 minutes of baking time, prepare the mushrooms. Warm 2 tablespoons of olive oil in a large skillet until shimmering, Add sliced mushrooms to the pot with a dash of salt. Cook stirring occasionally, until the mushrooms are darker in color, fragrant and soaked up most of their juices, 12-14 minutes.
5. Remove the pan from the oven, Pour in the remaining cup of broth, the Parmesan, wine, butter, tamari, salt, and a generous amount of pepper. Stir vigorously for 2-3 minutes, until rice is thick and creamy.
6. Stir in the mushroom mixture and any remaining juices. Season to taste with salt and pepper. Garnish with fresh oregano before serving.
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