- 1/4 cup olive oil
- 1 leek, thinly sliced
- 1 small yellow onion, diced
- Salt to taste
- 1 pound wild or cultivated mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 2 tablespoons balsamic vinegar
- 6 cups vegetable or chicken broth
- Salt and ground black pepper, to taste
- 1 ounce finely grated Parmesan cheese
- 4 sage leaves, finely chopped
- Reynolds Wrap® Aluminum Foil
- Preheat oven to 350 degrees F.
- Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.
- Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap(R) Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.
- Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.
04/09/2018
recipepes.com
Baked Wild Mushroom Risotto, recipe
PT15M
PT1H
5
455 calories
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