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Easy Baked Mushroom & Onion Risotto
Easy Baked Mushroom & Onion Risotto
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Prep Time:
15 minutes
Total Time:
33 minutes
Simplify risotto prep with Reynolds oven bag for rich crimini mushroom flavor in less time.
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:
  • Preheat the oven to 400°F. Place a Reynolds® Oven Bag in a 13x9x2-inch pan, then add flour, salt, and pepper into the bag. Gently massage the bag to mix the ingredients together.
  • Place the onion, mushrooms, rice, and 1 tablespoon of butter into the oven bag. Gently toss the ingredients together until well mixed. Spread the mixture evenly in the bag and fold down the opening twice to keep it open; then, set it aside.
  • Heat water and chicken broth in a microwave-safe bowl for 3 minutes on high until steaming hot. Pour the hot liquid over the ingredients in the bag and carefully open the bag.
  • Secure the bag tightly with a nylon tie. Make six 1/2 inch slits near the tied part of the bag.
  • Bake for 25 to 30 minutes until most of the liquid is absorbed. Allow it to stand for 5 minutes. Gently cut open the top of the bag, then transfer the rice mixture into a large serving bowl. Mix in the remaining tablespoon of butter and shredded cheese. If needed, stir in up to 1/4 cup of hot water to reach desired creaminess. Season with extra salt and pepper and top with parsley, if you like.

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