Oven Baked Mushroom and Bacon Risotto

By doodanger

Ingredients

• 2 tbsp. non-hydrogenated margarine
• 1 onion, finely chopped
• 1/2 lb. (225g) portobello mushrooms, gills removed, mushroom caps and stems chopped
• 1 cup arborio rice, uncooked
• 3 cups chicken broth
• 1/3 cup real bacon bits
• 1 tbsp.chopped fresh thyme
• 1/2 tsp. ground black pepper
• 2/3 cup shredded parmesan cheese

Details

Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

Heat oven to 300F.

Place 2 litre casserole dish in oven to warm. Meanwhile, melt margarine in large skillet on medium heat. Add onions; cook and stir 3 minutes. Stir in mushrooms; cook 10 minutes or until mushrooms release most of their liquid, stirring occasionally.

Add rice; cook and stir 1 minute. Stir in broth, bacon, thyme and pepper; bring just to simmer. Spoon into warmed casserole dish; cover.

Bake 30 - 35 minutes or until rice is tender and most of the liquid is absorbed. Add cheese; stir until melted.