An easy one-pot dish with chicken, portobello mushrooms, and Parmesan cheese in an easy baked risotto. No standing over the stove or endless stirring.
An easy way to make a typically labor intensive dish.
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I love risotto but it is such a pain to make with the constant stirring, adding liquid, more stirring.
This recipe takes all of the drudgery away. Just start everything in one pot and then pop it in the oven. Easy peasy!
And I try to sneak them into everything possible from omelets to pasta sauce.
I’m making this risotto in my Lodge Enameled Cast Iron Covered 3-Quart Casserole. You can use any large, covered skillet that’s oven-safe to at least 350°.
Don’t have one of these? Don’t despair! Just start it in a large skillet and transfer it to a 3 quart casserole, cover it with foil, and pop it in the oven.
Then get one of these. Seriously! You can cook, braise, or bake anything from start to finish all in the same pot. I have the Dutch Oven, too, if you want to check it out.
Start by heating some olive oil, then add the mushrooms, onion, and garlic.
Stir it around until the mushrooms are tender.
Then add the chicken (I’m using some that I had leftover from a Slow Cooker “Rotisserie” Chicken), chicken broth, mushroom broth, and water. If you can’t find mushroom broth at your grocery store, you can find it here. Or just leave it out and use another can of chicken broth. It won’t have as deep a mushroom flavor, but it will still be fantastic.
Bring those to a boil, then stir in the rice and pepper. Make sure to use arborio rice. It’s a short-grained, starchy type of rice. Regular long-grained rice won’t work for this dish.
Next, cover and pop it in the oven for about 35 minutes.
Finally, finish it by stirring in the cheese, parsley, and half and half.
Top it off with a little extra cheese and parsley to make it perty.
See the recipe notes below to turn this dish into a delicious side dish with vegetarian and vegan options.
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