Comida Kraft
Recipe Box

Baked Wild Mushroom Risotto

Prep Time
Total Time

8-10 servings

This sophisticated side dish is sure to impress all your holiday guests — from Aran Goyoaga of Canelle et Vanille.

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What You Need

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Make It

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  • Preheat oven to 350 degrees F.
  • Heat a large cast-iron or sauté pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.
  • Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.
  • Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Reynolds Kitchens Tip

Wrap your baking dish with Reynolds Wrap® Aluminum Foil for perfectly tender risotto.


  • 8-10 servings

Nutritional Information

Serving Size 8-10 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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