Baked Risotto with Portobello Mushrooms

The credit for the photo to the left goes to Better Homes and Gardens, this recipe is out of their Skinny One-Pan Recipes magazine from 2016. All other photos were taken by me.

This recipe is incredibly easy and delicious! I’ve made it a few times and the only tweak I make is that I add more chicken because I prefer more protein in my Risotto.

TIP: Use a Fresh Roasted Chicken from the grocery store and save time. I prefer the “no salt added” chicken if available.

THE RECIPE

Ingredients:

• Nonstick Cooking Spray
• 2 tsp. Olive Oil
• 6oz. Fresh Portobello Mushroom caps, halved and sliced (2-1/2 cups)
• 1/2 cup Chopped Onion
• 1-2 Garlic Cloves, minced
• 2 – 14.5oz cans Reduced Sodium Chicken Broth
• 1 cup water
• 1-1/2 cups uncooked Arborio Rice (hidden amongst the others in the rice section)
• 1/2 tsp. Freshly Ground Black Pepper
• 1-1/2 cups chopped cooked Chicken Breast
• 1/2 cup grated Parmesan Cheese
• 2 Tbsp. Fresh Italian Parsley (optional)

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Coat a 2-quart square or rectangular baking dish with cooking spray.
2. In a large skillet heat oil over medium heat. Add the mushrooms, onion and garlic and cook until mushrooms are tender, stirring occasionally.
3. Add broth and water; bring to a boil. Stir in rice and pepper. Transfer to prepared baking dish. Bake, covered, 35 minutes or until rice is tender.
4. Stir in remaining ingredients, chicken and parmesan cheese, and top with parsley if preferred.

MAKES 6 SERVINGS (1-1/4 cups each)

MACROS (for the exact ingredients I used, pictured below)

• 268 Calories
• 28g Carbs
• 16.2g Protein
• 10.3g Fat