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Easy Mushroom Risotto {Oven-Baked and No-Stir!}
Ingredients
  • 2 tablespoons salted butter
  • ½ of a medium onion, finely-diced
  • 1 lb. sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • 1 ½ cups uncooked short-grain Arborio rice
  • 5 cups low-sodium chicken broth or vegetable broth for a vegetarian dish
  • ½ cup dry white wine (such as Sauvignon Blanc)
  • Kosher salt and pepper, to taste
  • 1 cup frozen peas, thawed (optional)
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
Steps
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