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Published: Mar 8, 2016 · by Jennifer

Baked Parmesan and Pea Risotto with Marsala Mushrooms

Name: Baked Parmesan and Pea Risotto with Marsala Mushrooms
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Ingredients: 3 Tbsp. butter; 1/4 cup onion (finely diced); 1/2 cup dry white wine; 1 1/2 cups Arborio rice; 4 cups chicken or vegetable broth (heated); 1 cup freshly grated Parmesan cheese; 1 cup frozen peas; Salt and pepper (to taste); 2 Tbsp. butter; 3 8 oz trays sliced mushrooms ((I used 2 cremini/1 button)); 1 tsp. fresh thyme leaves (or 1/4-1/2 tsp. dried thyme); 1/2 cup marsala wine; 3/4 cup beef, chicken or vegetable broth; 2 tsp. cornstarch; 2 Tbsp. heavy cream; Salt and pepper (to taste)

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Looking for a delicious, hearty and easy meatless dinner recipe? This Baked Parmesan and Pea Risotto with Marsala Mushrooms cooks in the oven, you can quickly cook up the mushrooms. Put it all together and enjoy!

This Baked Parmesan and Pea Risotto with Marsala Mushrooms is one of my favourite meals. It also happens to be meatless. It’s hearty enough for my husband’s appetite and I love how easily it comes together. Much of the credit for that goes to the fact that the risotto is baked. It’s a great time saver and the result is a pretty darn nice risotto. While the risotto cooks in the oven, just grab a skillet and quickly cook up the mushrooms. They’ll be done right about the time the risotto is done. Put it all together and enjoy!

{True confession … this was supposed to be a “Meatless Monday” post. In order for that to have happened though, I would have had to prepare this post on Sunday. And on Sunday, I cleaned my upstairs hall closet instead. Yes, the Spring cleaning bug has bitten me big time and I seem to have absolutely not control over the need to pull everything out, purge, clean and organize. Rest assured though, this obsession will soon pass and regular programming will resume – on the right days and everything. Anyone else similarly affected?}

Be sure to check out the Cook’s Notes below the recipe for more tips for this recipe!

Cook’s Notes for Baked Parmesan and Pea Risotto with Marsala Mushrooms

Be sure to season both the mushrooms and the risotto well, with salt and pepper, to really bring out the flavours.

If you don’t have or don’t want to use heavy cream in the mushrooms, use a lighter cream or milk and increase the amount of cornstarch a bit, to compensate.

For perfect timing, start the mushrooms after the risotto has been in the oven about 20-25 minutes. That way the mushrooms don’t have to sit or be re-warmed, which can cause the sauce to disappear a bit, as it is absorbed by the mushrooms.

Marsala wine is available with the Italian wines. I use Sperone Dry Marsala.

If you don’t have or want to use wine in the risotto, just omit. You could add a splash of lemon juice though, if you have some, for a little acidity.