Since we had SO MUCH FUN on Vacation Week, Parrish and I were a bit more flexible with our “entertainment” budget. In order to do that, we had to move money over from our grocery budget, so this week’s meals had to be….creative.
I scoured our pantry and realized we had most of the ingredients to make Easy Oven Risotto. BUT fresh chicken wasn’t in the budget. I knew it needed a protein, so I went with cannellini beans instead. Full of protein and fiber AND easier on the budget!
Just like with the Easy Oven Risotto, start by preheating your oven to 400 degrees. In a brownie or roasting pan, melt 2 tbsp. of butter.
Add in one small white onion diced, and pop back into the oven for five minutes. Then add in one cup of Arborio Rice, 2 1/2 cups Gluten Free Chicken Stock. Stir to combine. Cover the pan with aluminum foil and pop the covered pan back into the oven for 35 minutes.
While the rice is baking, melt one-two tbsp. butter in a cast iron skillet over medium heat. Add in 2 cups sliced mushrooms and sauté the mushrooms until they begin to brown.
Add in one can of drained cannellini beans and stir to combine. Continue cooking and stirring the beans and mushrooms for five minutes. Then add in one cup of cherry tomatoes chopped. Lower your heat to medium low, stirring occasionally, letting the flavors meld.
When the rice is finished, remove the aluminum foil and fluff with a fork. Add in the mushroom mix and one to two cups cubed cheese of your choice. I used smoked gouda that we had on hand.
Pop back in to the oven for a few minutes, just long enough to let the cheese melt. Mmmmm melty pockets of cheese.
You’re ready to serve!
Option: Top with balsamic glaze. YUM.
I LOVE oven risotto. It is SO EASY to make and the leftovers are even more delicious!