Mushroom Risotto Casserole

You can add so many other ingredients to this risotto dish—cut-up cooked chicken or turkey, chopped pears or apples, and your favorite herbs.

Serves: 8Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 3 Tbsp. butter, divided
  • 3 Tbsp. olive oil
  • 1 small onion, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 2 tsp. dried sage, crumbled
  • 1 cup Arborio rice
  • 2½ cups chicken broth
  • ½ cup white vermouth
  • 8 oz. mixed fresh mushrooms
  • ⅓ cup grated Fontina cheese

Directions

  • Preheat oven to 350°F.
  • Heat 1 tablespoon butter and olive oil in an ovenproof pan with a lid. Sauté onion and garlic over a low heat until softened, about 8 minutes.
  • Add salt, pepper, sage, and rice; stir to coat. Add broth and vermouth. Cover the pan and place in the oven. Bake for 20 minutes.
  • Meanwhile, melt remaining butter in a small pan over medium-high heat. Add mushrooms and sauté about 8-10 minutes, until golden brown.
  • Remove the pan from the oven and stir in the sautéed mushrooms. Cover the pan and continue to bake for 15 minutes.
  • Just before serving, stir in the fontina cheese.

Recipe Information

Serves: 8

Ingredients

  • 3 Tbsp. butter, divided
  • 3 Tbsp. olive oil
  • 1 small onion, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 2 tsp. dried sage, crumbled
  • 1 cup Arborio rice
  • 2½ cups chicken broth
  • ½ cup white vermouth
  • 8 oz. mixed fresh mushrooms
  • ⅓ cup grated Fontina cheese

Directions

  • Preheat oven to 350°F.
  • Heat 1 tablespoon butter and olive oil in an ovenproof pan with a lid. Sauté onion and garlic over a low heat until softened, about 8 minutes.
  • Add salt, pepper, sage, and rice; stir to coat. Add broth and vermouth. Cover the pan and place in the oven. Bake for 20 minutes.
  • Meanwhile, melt remaining butter in a small pan over medium-high heat. Add mushrooms and sauté about 8-10 minutes, until golden brown.
  • Remove the pan from the oven and stir in the sautéed mushrooms. Cover the pan and continue to bake for 15 minutes.
  • Just before serving, stir in the fontina cheese.

Nutrition Information

Nutrition Information
Amount per serving
Calories190
Total Fat16g
Saturated Fat5g
Cholesterol20mg
Sodium610mg
Total Carbohydrate10g
Dietary Fiber1g
Sugars1g
Protein6g