One-Pot Baked Mushroom and Herb Risotto
"Gone are the days of stirring risotto! This creamy, dreamy comfort food can warm you through on a chilly evening, but it's also super tedious to make. Until now. This baked, one-pot version starts on the stovetop before a hands-off stint in the oven. Within an hour, you'll have a delicious dish on the table thanks to the magic of the Dutch oven...."
INGREDIENTS
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2 1/2 tablespoons olive oil
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1/2 cup minced shallots
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One 8-ounce package of cremini mushrooms, thinly sliced (stems removed)
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1/4 teaspoon salt
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1 1/2 cups dry Arborio rice
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1/3 cup dry white wine
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5 cups vegetable broth, divided, plus more if needed
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3 sprigs fresh thyme
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1/2 cup grated Parmesan cheese
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1/2 teaspoon ground black pepper
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1/4 cup minced fresh basil
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