Creamy Mushroom Risotto

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Oven-baked arborio rice in a savory chicken broth with mushrooms and onions

Prep Time5

Cook Time45

Total Time50

Course: Entree, Side Dish

Cuisine: Italian

Servings: servings

Calories: 706kcal

Author: Anecia Hero

Equipment

Dutch oven or large pot with a lid

Ingredients

2 cups arborio rice Read the recipe notes below first!
5 cups chicken stock
¼ cup heavy cream
1 cup shredded Parmesan cheese
½ cup finely diced onion
1 cup finely diced fresh mushrooms
½ tablespoon minced garlic
3 tablespoons butter, unsalted
1 tablespoon fresh lemon juice

Instructions

Preheat oven to 350°F; dice onions and mushrooms; get the heavy cream out of the refrigerator and set all this aside
Pour broth and rice into Dutch oven; add chopped onion, mushrooms and garlic; stir, cover and bake on middle rack for 45 minutes
2 cups arborio rice, 5 cups chicken stock, ½ cup finely diced onion, 1 cup finely diced fresh mushrooms, ½ tablespoon minced garlic
Remove from oven, add butter, shredded cheese, room temperature heavy cream and lemon juice; combine well; season to taste with salt and pepper
¼ cup heavy cream, 1 cup shredded Parmesan cheese, 3 tablespoons butter, unsalted, 1 tablespoon fresh lemon juice

Notes

For best results, do not rinse the arborio rice first.

Use a high -quality chicken broth or chicken stock

Use real Parmesan cheese - not that grated stuff in the green cannister

Garlic - I used jarred minced garlic but you can use fresh garlic if you prefer

Butter - I recommend using unsalted butter since the cheese is salty

Heavy cream - if you don't want or have heavy cream, no problem! Just add more shredded cheese.

Taste the creamy mushroom risotto after you have added the cream, butter and lemon. Add more salt and ground black pepper if desired. If you want your risotto a little thinner, drizzle in some chicken stock (may 1/4 cup)

Nutrition