Baked Mushroom Thyme Risotto

By á-161741

Ingredients

• 3 tbsp butter
• 2 cups sliced baby Bella mushrooms
• 1/2 cup chopped onion
• 1 1/4 cups arborio rice
• 3 1/2 cups low sodium vegetable or chicken broth
• 1 cup Parmesan
• 2 tbsp chopped fresh thyme

Preparation

Step 1

Preheat oven to 375. In a large deep oven proof skillet with a tight fitting lid, melt butter over medium heat. Add mushrooms and onion, cook and stir 5 minutes or until tender. Stir in rice cook and stir until lightly toasted about 2 minutes. Stir in broth, season with salt and pepper to taste. Cover skillet and place in oven. Bake 45 minutes. Remove skillet from oven. Stir in Parmesan and thyme, season with salt and pepper and serve.