Karens easy baked mushroom and onion risotto –Hey fam! Are you ready to whip up something delicious? Today, we got a mouth-watering recipe for Oven-Baked Mushroom and Bacon Risotto that’s not only easy to make but will have everybody asking for seconds. Let’s check it out!
Oven-Baked Mushroom and Bacon Risotto
This risotto is the perfect combination of rich flavors and creamy texture, enhanced by the savory goodness of bacon and the earthy tones of mushrooms. Let’s dive into this delectable dish!
Ingredients
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable stock
- 200g diced bacon
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 250g mushrooms, sliced
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 200°C (390°F).
- In a large ovenproof pot, heat the olive oil over medium heat. Add the diced bacon and cook until crispy. Remove and set aside.
- Add the chopped onion and garlic to the pot, sauté until translucent and fragrant.
- Next, toss in the sliced mushrooms and cook until they’re tender and nicely browned.
- Stir in the Arborio rice, ensuring each grain is coated in that beautiful mix. Let it toast for about 2-3 minutes.
- Pour in the stock, season with salt and pepper, and mix well. Bring to a simmer.
- Once it’s simmering, cover the pot with a lid and transfer it to the preheated oven. Bake for around 20 minutes.
- After 20 minutes, remove the pot from the oven, gently stir in the crispy bacon and grated Parmesan cheese.
- Let it sit for about 5 minutes before serving. This will let those flavors meld together beautifully!
- Garnish with fresh parsley before serving to add that pop of color and freshness.
And there you have it—Oven-Baked Mushroom and Bacon Risotto that’s not just a dish, but a whole culinary experience! Serve it up to your family or friends, and watch them go crazy for every bite. Enjoy!