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Easy Baked Mushroom and Onion Risotto

Easy Baked Mushroom and Onion Risotto

  • Prep

    15 m
  • Cook

    33 m
  • Ready In

    48 m
Reynolds(R)

Reynolds®

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F. Place Reynolds(R) 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LOHREWOK
1

LOHREWOK

12/27/2012

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.

Jonah's Mom
0

Jonah's Mom

8/22/2014

Love this and hubby loves this, too! I've tried making risotto the other way - NEVER AGAIN! This is oodles easier and DELICIOUS.

KJ
0

KJ

6/6/2014

I did not care for this recipe. The texture was nice, though.

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