Recipe by Reynolds®
"Baked in a Reynolds® oven bag, this mushroom risotto with Parmesan cheese comes out perfectly without constant stirring."
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Reynolds® Oven Bag, large size
chopped crimini mushrooms
finely chopped onion
1 1/4 cups
shredded Parmesan cheese
Chopped fresh parsley
I made this for Christmas dinner. I basically put everything in the bag the day before (minus the onion)and kept it in the fridge, and added the chicken stock/water right before popping it in the oven. A great side dish and my family loved it. Super easy way to pepare risotto. Watch your cooking times carefully! I went over about 5 minutes and it was just a tad overdone.
Love this and hubby loves this, too! I've tried making risotto the other way - NEVER AGAIN! This is oodles easier and DELICIOUS.
I did not care for this recipe. The texture was nice, though.
The risotto was okay but doing it in the bag was a mess. SO much easier to do it in a baking dish! If I were to use this recipe again I would put it in a 9 X 9 sprayed baking dish. Also, I would try mixing the cheese in before baking it. It was impossible to mix the cheese into the hot rice mixture in the squishy bag. Martha Stewart has a great baked risotto recipe on her website.
Made this for a holiday dinner. It was very easy. I had to double up the recipe to feed six adults. Everyone loved it! Very good flavor. Goes well with prime rib.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Baked Mushroom and Onion Risotto
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 262
** Calories from Fat: 71
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