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Easy Baked Mushroom and Onion Risotto

Easy Baked Mushroom and Onion Risotto Recipe

  • 1 Reynolds® Oven Bag, large size
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup chopped crimini mushrooms
  • 3/4 cup Arborio rice
  • 1/2 cup finely chopped onion
  • 2 tablespoons butter, divided
  • 1 1/4 cups water, divided
  • 1 cup chicken broth
  • 1/3 cup shredded Parmesan cheese
  • 1 sprig Chopped fresh parsley (optional)
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 262
Total Fat 7.9g
Saturated Fat 4.8g
Cholesterol 22mg
Sodium 690mg
Total Carbohydrate 39.5g
Dietary Fiber 1.7g
Sugars 1.3g
Protein 7.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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