Karen's Easy Baked Mushroom and Onion Risotto

Recipe View Preheat oven to 400 degrees F (200 degrees C). Place the Reynolds® Oven Bag in a 13x9x2-inch baking pan.

Recipe View Add flour, salt, and pepper to the bag. Gently shake and squeeze the bag to evenly distribute the seasonings. (2 minutes)

Recipe View Add the chopped onion, mushrooms, Arborio rice, and 1 tablespoon of butter to the oven bag. Turn the bag several times to thoroughly mix the ingredients. Ensure they are arranged in an even layer. Fold down the bag opening two times to hold it open. (5 minutes)

Recipe View In a microwave-safe bowl or measuring cup, combine the water and chicken broth. Microwave on high power for approximately 3 minutes, or until the liquid is very hot.

Recipe View Carefully pour the hot liquid over the ingredients in the oven bag. Carefully unfold the bag opening. (2 minutes)

Recipe View Close the bag with the provided nylon tie. Cut six 1/2-inch slits in the top of the bag near the tie to allow steam to escape. (3 minutes)

Recipe View Bake for 25 to 30 minutes, or until most of the liquid is absorbed and the rice is tender. (30 minutes)

Recipe View Let the risotto stand for 5 minutes inside the bag. Carefully cut the top of the bag open. (5 minutes)

Recipe View Spoon the risotto into a large serving bowl. Stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. If needed, stir in up to 1/2 cup of additional hot water to achieve a creamy consistency. Season with additional salt and pepper to taste. Garnish with chopped fresh parsley before serving. (5 minutes)