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Oven Baked Mushroom Risotto


  • 5 cups chicken broth
  • ½ cup butter
  • 2 cups Arborio rice
  • ½ cup parmesan, grated
  • 4-5 scallions, sliced
  • 1 pound chestnut mushrooms, sliced
  • ½ lemon juice
  • 2 cups béchamel sauce
  • ½ cup heavy cream
  • Parsley, chopped
  • Salt and pepper


  1. Preheat the oven to 350 degrees F.
  2. Pour the chicken broth into a sauce pan and bring to a boil. Add 2 tablespoons butter, the rice and stir briefly. Cover the pan and let simmer for 18-20 minutes. Add 2 tablespoons grated parmesan, remove from heat and let stand covered.
  3. In a sauce pan – heat the remaining butter and sauté the scallions. Add sliced mushrooms, lemon juice, parsley, salt and pepper. Cook in low heat for 10 minutes. Stir in béchamel sauce, the remaining parmesan and heavy cream. Remove from heat.
  4. In a buttered baking dish add the rice and cover with the mushroom – béchamel mixture.
  5. Bake for 35-40 minutes. Remove from the oven and serve immediately.

Romama’s Note: Garnish the Mushroom Risotto with parmesan flakes to enhance the taste!

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