I call this “risotto” because it is a cheater version of risotto that is baked in the oven, rather than watched and stirred regularly. I’ve made it with both peas and asparagus in place of the mushrooms and it turns out well either way- you could really stir in any protein, veggies and cheese that you would like here.
-1 1/2 cups Arborio rice
-5 cups simmering chicken broth, divided
-1 Tbsp olive oil
-1 (16 oz) pack mushrooms, sliced
-1 cup shredded Parmesan cheese
-1/2 cup dry white wine
-2 Tbsp butter
-1 tsp thyme
-1/2 tsp black pepper
Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 30 minutes, until most of the liquid is absorbed.
White the rice is baking add olive oil and mushrooms to a pan over medium heat. Saute, stirring intermittently for 10 minutes, then remove from heat.
After the rice is done baking, remove from the oven, add the remaining cup of chicken broth, the Parmesan, wine, butter, thyme, and pepper, then stir well, until the rice is thick and creamy. Stir in the mushrooms and serve.
