Side dishe for 4

Creamy Baked Risotto

Name: Creamy Baked Risotto
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb cremini/baby bella mushrooms; 4 tbsp unsalted butter; 2 tbsp olive oil; 1 tbsp low sodium soy sauce; 1/2 tsp each salt; 1 tbsp olive oil; 5 tbsp unsalted butter; 2 shallots; 1 1/2 cups arborio rice; 4 cloves garlic; 6 cups low sodium chicken broth; 1 tsp dried parsley; 1/2 tsp each dried basil; 1/4 tsp pepper; 3/4 cup freshly shredded parmesan cheese; 3/8 cup heavy cream (optional)

Mushrooms and arborio rice bake with broth, garlic, herbs, parmesan, and cream until rich and tender.

$4.08per serving $$$

40 minstart to table

4servings

Italian Side dishes

Ingredients

1 lb cremini/baby bella mushrooms
4 tbsp unsalted butter
2 tbsp olive oil
1 tbsp low sodium soy sauce
1/2 tsp each salt
1 tbsp olive oil
5 tbsp unsalted butter
2 shallots
1 1/2 cups arborio rice
4 cloves garlic
6 cups low sodium chicken broth
1 tsp dried parsley
1/2 tsp each dried basil
1/4 tsp pepper
3/4 cup freshly shredded parmesan cheese
3/8 cup heavy cream (optional)

Steps

Heat the oven to 425 F and coat a 9-by-13-inch baking dish with oil.
Cook the mushrooms in 2 tablespoons oil and 4 tablespoons butter in a skillet over medium-high heat for 6 minutes.
Stir in the soy sauce, then spread the mushrooms in the baking dish.
Cook the shallots, rice, and garlic in the remaining butter for 3 minutes, then add the broth, parsley, basil, salt, and pepper.
Pour the rice mixture over the mushrooms, cover tightly with foil, and bake for 25 minutes.
Stir in the parmesan and heavy cream, then rest the risotto for 2 minutes.