Fall Mushroom Risotto

Fall Mushroom RisottoJust in time for the first day of Fall! This easy and delicious risotto was such a hit with the family! Some people veer away from trying to make risotto because it is said to be one of the harder dishes to master. I found this method (cooking in the oven) so simple and the risotto came out perfectly.


1 cup of Arborio rice

1 pint of mushrooms (your choice on type, I used button mushrooms)

3/4 cup of stock

1 cup of Parmesan Cheese (optional)

1/2 an onion (diced)

1 handful of thyme chopped

2 tbsp of butter


Preheat the oven to 375 F

Use a “stove to oven” casserole dish, I used a Le Creuset casserole dish which worked perfectly for this recipe. Start by putting the casserole dish on the stove, melt the butter. Add the onions and mushrooms and fry for about 5 minutes.

Once the onions and mushrooms have cooked, add the rice and stir around until the rice begins to turn brown. Then pour in the stock.

Place the lid on the casserole dish and put in the oven for about 45 minutes, or until all the liquid is drained. Remove from oven and add fresh thyme and cheese.

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