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Karen's Easy Baked Mushroom and Onion Risotto
Karen's Easy Baked Mushroom and Onion Risotto
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Prep Time:
15 minutes
Cook Time:
33 minutes
Total Time:
48 minutes
Effortless baked mushroom risotto with minimal cleanup.
Ingredients:
  • 1 Reynolds® Oven Bag, large size
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup chopped cremini mushrooms
  • 1 cup Arborio rice
  • 1 cup finely chopped onion
  • 2 tablespoons butter, divided
  • 1 cup water
  • 1 cup chicken broth
  • 0.33333334326744 cup Parmesan cheese, shredded
  • 1 teaspoon Chopped fresh parsley
Instructions:
  • Preheat the oven to 400 degrees F. Put a Reynolds® Oven Bag in a 13x9x2-inch pan, then add flour, salt, and pepper to the bag. Carefully mix the ingredients by gently squeezing the bag.
  • Combine the onion, mushrooms, rice, and 1 tablespoon of butter in the oven bag. Gently shake the bag to mix everything together. Spread the ingredients into an even layer inside the bag. Fold the bag opening down 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 very hot. Pour or ladle the hot liquid over the ingredients in the bag and carefully unfold the bag opening.
  • Secure the bag tightly with a nylon tie and then make six 1/2 inch slits near the tied section.
  • Bake for 25 to 30 minutes until most of the liquid is absorbed. Allow it to rest for 5 minutes, then gently open the bag. Transfer the rice mixture into a large serving bowl. Mix in the remaining tablespoon of butter and shredded cheese. If necessary, stir in up to 1 cup of hot water to achieve desired creaminess. Season with extra salt and pepper and garnish with parsley if desired. Enjoy!

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