Easy Baked Mushroom and Onion Risotto

Easy Baked Mushroom and Onion Risotto

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    33 m
  • Ready In

    48 m
Recipe by  Reynolds®

“Baked in a Reynolds® oven bag, this mushroom risotto with Parmesan cheese comes out perfectly without constant stirring.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 400 degrees F. Place Reynolds® Oven Bag in a 13x9x2-inch pan. Add flour, salt and pepper to bag. Gently squeeze bag to blend ingredients.
  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.
  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.
  4. Close bag at gathers with nylon tie. Cut six 1/2 inch slits in top near tie.
  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.

Share It

Reviews (4)

Rate This Recipe
LOHREWOK
1

LOHREWOK

I made this for Christmas dinner. I basically put everything in the bag the day before (minus the onion)and kept it in the fridge, and added the chicken stock/water right before popping it in the oven. A great side dish and my family loved it. Super easy way to pepare risotto. Watch your cooking times carefully! I went over about 5 minutes and it was just a tad overdone.

KJ
0

KJ

This was terrible. The texture was nice but that was the only good thing I can say about it.

Pam
0

Pam

The risotto was okay but doing it in the bag was a mess. SO much easier to do it in a baking dish! If I were to use this recipe again I would put it in a 9 X 9 sprayed baking dish. Also, I would try mixing the cheese in before baking it. It was impossible to mix the cheese into the hot rice mixture in the squishy bag. Martha Stewart has a great baked risotto recipe on her website.

More Reviews

Similar Recipes

Rosemary Smashed Potatoes
(14)

Rosemary Smashed Potatoes

Chef John's Baked Mushroom Risotto
(12)

Chef John's Baked Mushroom Risotto

Spicy Shrimp with Bang Bang Sauce
(6)

Spicy Shrimp with Bang Bang Sauce

Roasted Brussels Sprouts with Blue Cheese and Bacon
(7)

Roasted Brussels Sprouts with Blue Cheese and Bacon

Meatball and Mushroom Stroganoff with Dill Sauce and Noodles
(6)

Meatball and Mushroom Stroganoff with Dill Sauce and Noodles

Speedy Chicken and Black Bean Burritos
(3)

Speedy Chicken and Black Bean Burritos

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 262 cal
  • 13%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 39.5 g
  • 13%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 690 mg
  • 28%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chef John's Baked Mushroom Risotto

>

next recipe:

Greek Chicken with Tomatoes, Artichokes and Feta