Baked Mushroom-Thyme Risotto

By TammyJSmith

Side

Ingredients

• 3 TBSP Butter
• 2 Cups of Sliced Baby Bella Mushrooms
• 1/2 Cup Chopped Onion
• 1 1/4 Cups Arborio Rice
• 3 1/2 Cups Low-Sodium Vegetable Broth or Chicken Broth
• 2 TBSP Fresh Thyme (optional)

Preparation

Step 1

1. Preheat Oven to 375. In a large, deep oven proof skillet with a tight fighting lid, melt butter over medium heat. Add mushrooms and onion; cook and stir 5 minutes or until tender.

2. Stir in rice; cook and stir until lightly toasted about 2 minutes. Stir in broth; season with salt and pepper to taste.

3. Cover skillet and place in oven. Bake 45 minutes.

4. Remove skillet from oven. Stir in Thyme, season with salt and pepper and serve.