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Risotto is a beloved dish that has captured the hearts of many with its creamy texture and rich flavors. Originating from Italy, this classic dish is traditionally made by slowly cooking Arborio rice in broth, allowing it to absorb the liquid and develop a luxurious consistency. Risotto is not just a meal but an experience—each spoonful is a comforting reminder of home and warmth. The Creamy Mushroom Zucchini Risotto Bake takes this comforting classic to the next level by combining it with the earthy flavors of mushrooms and the freshness of zucchini, creating a dish that is both satisfying and nutritious.

Mushroom Zucchini Risotto Bake

Indulge in the comforting flavors of Creamy Mushroom Zucchini Risotto Bake, a delightful twist on the classic Italian dish. This recipe combines creamy Arborio rice with earthy mushrooms and fresh zucchini, topped with melted cheeses for a golden, bubbly finish. Perfect for cozy weeknights or special occasions, it appeals to both vegetarians and meat-lovers alike. Enjoy a heartwarming meal that’s as nutritious as it is satisfying, bringing warmth and joy to your dinner table.
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 ounces cremini or button mushrooms, sliced

2 medium zucchinis, diced

1 cup grated Parmesan cheese

1/2 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

1/4 cup fresh parsley, chopped (for garnish)

1 cup shredded mozzarella cheese (for topping)

Instructions
 

Prepare the Broth: In a medium saucepan, heat the vegetable broth over low heat. Keep the broth warm on the stove as you prepare the risotto to ensure a smooth cooking process.

    Sauté Aromatics: In a large, oven-safe skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes or until it becomes translucent. Next, incorporate the minced garlic and sauté for an additional minute until it becomes fragrant.

      Cook Mushrooms: Add the sliced mushrooms to the skillet. Cook the mushrooms for approximately 5-7 minutes, stirring occasionally, until they are golden brown and have released their moisture.

        Add Zucchini: Stir in the diced zucchini and cook for an additional 3-4 minutes, or until the zucchini is slightly softened.

          Add Rice: Incorporate the Arborio rice into the skillet, mixing it thoroughly with the vegetable mixture. Toast the rice for about 2 minutes, stirring frequently, until its edges become slightly translucent.

            Incorporate Broth Gradually: Begin adding the warmed vegetable broth one ladle at a time, stirring constantly. Allow the rice to absorb each addition of broth before adding more. Continue this process for approximately 20-25 minutes, or until the rice is creamy and cooked to an al dente texture.

              Mix in Cream and Cheese: Once the rice is perfectly cooked, reduce the heat to low. Stir in the heavy cream, grated Parmesan cheese, dried thyme, and dried oregano. Season the mixture with salt and pepper to taste, mixing until everything is well combined and creamy.

                Prep for Baking: Preheat your oven to 375°F (190°C). Carefully transfer the risotto mixture into a greased baking dish and spread it out evenly.

                  Top with Mozzarella: Generously sprinkle the shredded mozzarella cheese over the top of the risotto, ensuring even coverage.

                    Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden at the edges.

                      Garnish and Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes. For a finishing touch, garnish with freshly chopped parsley before serving to add a pop of color. Enjoy your delightful Creamy Mushroom Zucchini Risotto Bake!

                        Prep Time: 15 mins | Total Time: 45 mins | Servings: 4-6