Baked Wild Mushroom Risotto

This sophisticated side dish is sure to impress all your holiday guests - from Aran Goyoaga of Canelle et Vanille.

Step: 1

Preheat oven to 350 degrees F.

Step: 2

Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.

Step: 3

Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.

Step: 4

Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

Per Serving: 299 calories; protein 6.6g; carbohydrates 45.1g; fat 8.2g; cholesterol 3.1mg; sodium 455.1mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re cooking pasta, make sure for a simple healthy dish . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can made a dish do double-duty .