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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Baked Mushrooom-Thyme Risotto Recipe

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This recipe for Baked Mushrooom-Thyme Risotto is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoon butter
1 tablespoon olive oil
2 cups baby bella mushrooms, sliced
1/2 cup chopped onion
1 1/4 cups arborio rice
3 1/2 cups vegetable or chicken broth
1 cup shredded parmesan
2 tablespoons fresh thyme, chopped
Directions:
Directions:
Preheat oven to 375º.
In a large, deep oven-proof skillet with a tight fitting lid, heat butter and oil over medium heat. Add mushrooms and onion; cook and stir 5 minutes or until tender. Stir in rice; cook and stir until lightly toasted, about 2 minutes. Stir in broth; season with salt and pepper to taste. Cover skillet and place in oven, baking about 45 minutes. Remove skillet from oven, stir in parmesan and thyme, season with salt and pepper to taste and serve.
Number Of Servings:
Number Of Servings:
4

 

 

 

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