Easy Baked Mushroom and Onion Risotto

Easy Baked Mushroom and Onion Risotto


"Baked in a Reynolds® oven bag, this mushroom risotto with Parmesan cheese comes out perfectly without constant stirring."
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48 m servings 262 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 690 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F. Place Reynolds(R) Oven Bag in a 13x9x2-inch pan. Add flour, salt and pepper to bag. Gently squeeze bag to blend ingredients.
  2. Add onion, mushrooms, rice and 1 tablespoon butter to oven bag. Turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
  3. Microwave water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot. Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
  4. Close bag at gathers with nylon tie. Cut six 1/2 inch slits in top near tie.
  5. Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes. Carefully cut top of bag open. Spoon rice mixture into a large serving bowl. Stir in remaining tablespoon of butter and shredded cheese. Stir in up to 1/4 cup additional hot water, if needed to make mixture creamy. Add additional salt and pepper and garnish with parsley, if desired.


  • It is important that the sides of your pan are at least 2 inches high for this recipe.
  • Arborio rice cooks to a creamy texture that is great in Risotto and rice pudding.
  • Look for Arborio rice in the rice section or in the International Foods section of grocery stores.
  • Crimini Mushrooms are sometimes labeled as "baby bellas". They have a browner color, firmer texture and stronger flavor than white button mushrooms.



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 th...

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 wou...

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.