Imagine a comforting, rustic dish that perfectly balances earthy depth with savory richness, all while adhering to gluten-free dietary needs. This Oven-Baked Mushroom & Bacon Risotto is not just a meal; it is a warm embrace for the senses, transforming simple ingredients into a luxurious side dish or hearty main course that rivals restaurant-quality creations. The magic begins with portobello mushrooms, whose large caps and stems are chopped to release an intense umami flavor, creating a savory foundation that is further elevated by the crispiness of OSCAR MAYER bacon. What sets this recipe apart is its clever baking technique; rather than stirring continuously on the stovetop until the very end, you prepare the creamy risotto base and then finish it in a pre-warmed casserole at 300°F. This method ensures the Arborio rice absorbs the fat-free reduced-sodium chicken broth perfectly, resulting in a tender texture without the risk of overcooking or sticking to the pan. The addition of finely chopped onions, aromatic thyme, and a generous sprinkle of black pepper builds layers of flavor that complement the sharp, salty kick of the crumbled bacon. Finally, the dish is crowned with KRAFT Shredded Parmesan Cheese, which melts into the rice to create a luscious, creamy coating that ties every bite together. With a health score of 56 and a macronutrient profile rich in carbohydrates for sustained energy, this dish is an ideal choice for a satisfying lunch or dinner. Whether you are cooking for one or looking for a impressive gluten-free option that takes about an hour to prepare, this baked risotto promises a deliciously satisfying experience that your whole family will adore.
