GF - Risotto - Easy Oven

By BlueSchmoo

Ingredients

• 3 1/2 cups gluten-free vegetable or chicken stock
• 3 tablespoons olive oil
• 1 tablespoon butter, ghee or dairy-free alternative
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1/2 pound mushrooms (baby portabella, crimini, shitake), stemmed and sliced
• 1 1/2 teaspoons salt
• Pepper, to taste
• 2 tablespoons fresh herbs, such as basil, Italian flat-leaf parsley or marjoram
• 1 1/2 cups Arborio rice, rinsed thoroughly
• 1 cup baby peas
• 1/2 cup grated Parmesan cheese*

Details

Adapted from livingwithout.com

Preparation

Step 1

1. Preheat oven to 350 degrees. Set out a 9x13-inch baking dish.

2. In a medium saucepan, heat stock to a boil; then lower the temperature to simmer while preparing risotto.

3. In a large saucepan, warm oil and butter over medium-high heat. Add onion. Saute about 3 minutes. Add garlic; cook for an additional minute.

4. Add mushrooms, salt, pepper and herbs. Saute for 3 minutes.

5. Lower heat. Add rice; stir and coat with oil. Cook until the rice begins to turn a pearly white, about 2 to 3 minutes.

6. Gradually stir all the hot stock into the rice pot. Add peas and simmer for an additional 2 minutes.

7. Pour rice mixture into a casserole dish and cover with lid or foil. Bake 20 minutes or until rice is almost tender. Remove cover and stir in the Parmesan cheese. Bake for another 10 minutes or until all liquid is absorbed and rice is tender.

Each serving contains 314 calories, 13g total fat,4g saturated fat, 0g trans fat, 17mg cholesterol, 937mg sodium, 39g carbohydrate, 2g fiber, 11g protein.

*TIP For a dairy-free version, omit the Parmesan cheese and add more salt and pepper, to taste. Decrease the stock by ¼ to ½ cup.