The Pioneer Woman Tasty Kitchen
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Baked Risotto with Mushrooms and Goat Cheese

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Baking risotto in the oven results in creamy, dreamy rice with almost no stirring required. The combination of earthy mushrooms and tangy goat cheese makes this baked risotto extra special. Best of all, it’s easy enough for any night of the week!

Ingredients

  • 1-½ cup Arborio Rice
  • 4 cups Low Sodium Chicken Broth
  • ¾ cups Dry White Wine
  • 1 Tablespoon Olive Oil
  • 10 ounces, weight Cremini Mushrooms
  • ½ cups Onion, Chopped
  • 2 cloves Garlic, Minced
  • 1 teaspoon Fresh Thyme, Chopped
  • Salt And Freshly Ground Black Pepper
  • 2 Tablespoons Butter, Cut Into Small Pieces
  • ½ cups Parmesan Cheese, Shredded Or Grated
  • 2 ounces, weight Soft Fresh Goat Cheese, Crumbled
  • 2 Tablespoons Flat-leaf Parsley, Finely Chopped

Preparation

Preheat oven to 350ºF. Spray a large baking dish with nonstick spray. (I use a 2 1/2-quart ceramic dish),

In the baking dish, stir together the rice, chicken broth, and 1/2 cup of the white wine.

Cover the dish with foil or a lid. Bake for 40 to 45 minutes, or until the rice is cooked and the liquid is mostly absorbed.

While the rice is baking, heat the oil in a large skillet over medium heat. Add the mushrooms and sauté until they release their liquid and the liquid evaporates, about 8 minutes. Add the onions and continue cooking until the onions are soft, about 5 minutes. Add the garlic, thyme, and salt and pepper to taste. Cook, stirring frequently, for 1 minute, then stir in the remaining 1/4 cup of wine and cook until the wine evaporates, about 3 minutes.

When the rice is cooked, stir it well, and then stir in the butter and cheeses. When the butter and cheeses have melted, add the mushrooms and stir to combine.

Season to taste with additional salt and pepper, if necessary. (I like a lot of pepper in this.)

Stir in the parsley and serve immediately.

Serves 4 as a main dish, 8 as a side dish or first course.

5 Comments

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The Well-Fed Newlyweds on 2.2.2011

Hi Shari! I’m a red drinker too, so I understand the problem.

Some dry whites to check out would be chardonnay, sauvignon blanc, or pinot grigio. I don’t really like chardonnay so I typically go for sauvignon blanc or pinot grigio. I’ve also been known to buy super inexpensive white blends, especially if I’m only planning on using it for cooking. Hope this helps!

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shari on 1.29.2011

Hi, it’s me again. I’m a red wine drinker, so I don’t know which white wine would be considered dry. Help.

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shari on 1.29.2011

I love cream cheese, so I’ll use that. Thanks!

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The Well-Fed Newlyweds on 1.28.2011

Shari – You can use cream cheese as a substitute for goat cheese in many recipes since it has a similar kind of tang and creaminess.

If you’re not feeling the cream cheese, I’d say just make the recipe as is and leave out the goat cheese! You may need to add a little extra butter and/or Parmesan cheese to add the extra creaminess you would have gotten from the goat cheese. I’m sure it’ll be just as delicious without it!

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shari on 1.28.2011

This looks and sounds so delicious and easy, except……I don’t care for goat cheese. Sorry people, I just don’t like it. Would you recommend a substitution?

3 Reviews

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meg1 on 3.1.2014

My husband-to-be and I made this together today while we were 4500 miles apart. The only thing we added was chorizo (to mine) and andouille sausage (to his) just to add a different flavour note. This was gorgeous, we absolutely loved it and will be making it again!

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dleighter on 6.18.2012

This was so easy and delicious. I am not a fan of goat cheese so I used gorgonzola instead. I loved not having to stand over the stove for an hour to cook this. I will definately keep this in my recipe box!

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indigogirl on 2.8.2011

Wow, this was fantastic! I didn’t have goat cheese and don’t like mushrooms, so I left those out. I doubled the parmesan and it was fabulous. It was like I had stood over the stove for hours!

Next time I think I would carmelize the onions and use bleu cheese. YUM.

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