With Oven Baked Mushroom Risotto, there is no need to stir and stir and stir. This one is a healthy and low-fat option.
.Pin Oven Baked Mushroom Risotto here.
The first time I made risotto, I thought my arm was going to fall off. I felt like I stirred and stirred forever. The rice never really cooked evenly, and I ate crunchy rice for dinner. I finally did manage to make proper risotto, but I can’t say it is one of my favorite things to make. Luckily, the oven can do all the work for you. Why sit in front of a hot stove, stirring away, when you can pop the risotto into the oven, pour yourself a glass of wine and sit with your feet up for 20 minutes? You already have an opened bottle from the risotto so why not pour yourself a glass? Doesn’t that sound so much better than standing next to a hot stove, perspiration forming on your face and your arm feeling like it is going to fall off.
A whole world of risotto has opened up to me. I have made a number of different flavored risottos but Mushroom Risotto is still a family favorite. I always liked mushrooms and used them frequently. They became an absolute love, when I realized how much my little one loved them. Seriously when your toddler is begging for more mushrooms, you fall in love with them a little more. Who doesn’t want a vegetable you don’t have to fight with your toddler to eat? I started putting them in everything. When I learned to let them caramelize, mushrooms became my favorite vegetable or even a meat replacement.
With this basic recipe for risotto, you can change it up and use your own favorite flavors. Try changing the liquid. Light coconut milk works wonderfully. Sometimes I’ll use a little bit of orange juice and chicken broth. You can use almond milk too. Beef broth would work too. You can also use red wine and get a beautifully purple rice. Since purple just happens to be my favorite color, I do love this little trick. Change up your vegetables too. If you want super fancy risotto, throw in a pinch of saffron.
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Oven Baked Mushroom Risotto
- 1 oz dried porcini mushrooms rinsed
- 1 cup boiling water
- 1 tbsp olive oil
- 1/2 cup finely chopped onion
- 2 garlic cloves minced
- 1 tsp kosher salt divided
- 10 oz baby bellas chopped
- 1 cup uncooked Arborio rice
- ½ cup white wine
- 3 cups low-sodium chicken broth
- 1 sprig rosemary
- ½ cups 2% fat Greek yogurt
- ¼ cup grated Parmesan cheese
Preheat oven to 400°.
In a bowl, let porcini mushrooms sit in boiling water for about 20 minutes to rehydrate. Carefully scoop out the mushrooms into a cutting board. Pour the liquid into a bowl throw a fine mesh strainer.
Chop mushrooms and set aside.
In a large Dutch oven, heat oil over medium heat. Add onion, garlic and ½ tsp. salt. Cook stirring frequently until onions are tender.
Add baby mushrooms and ½ tsp. salt, and cook for about 15 minutes, stirring occasionally. Mushrooms should be starting to brown.
Stir in rice and cook for about 3 minutes until slightly toasted.
Add white wine and simmer until wine is evaporated.
Add chicken broth, sprig of rosemary, rehydrated mushrooms and mushroom broth. Bring to a simmer.
Cover pot and bake for 20 minutes.
Remove rosemary sprig and stir in Greek yogurt and cheese.
Bake, uncovered, for another 10 minutes.
I calculated 6 Weight Watcher Smartpoints.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, healthy rice dishes:
Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.