| Cook Time | 30 minutes |
| Servings | serves |
Ingredients
- 1 tablespoon Plain Flour
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Mushrooms chopped
- 1 cup Arborio Rice
- 1 cup Onion finely chopped
- 2 tablespoons Butter divided
- 1 cup Water
- 1 cup Chicken Stock
- 1/3 cup Parmesan Cheese
- Parsley chopped, to garnish
Ingredients
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Instructions
- Preheat oven to 200C
- Add flour, salt and pepper to a large Oven Bag. Gently squeeze bag to blend ingredients
- Add onion, mushrooms, rice and 1 tablespoon butter to oven bag. Turn bag several time to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside
- Microwave water and chicken broth in a medium microwave-safe bowl for about 3 minutes on high power until liquid is very hot. Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening
- Close bag with tie and cut air holes
- Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes. Carefully cut top of bag open
- Spoon into serving bowl, mix in remaining butter and cheese, then serve
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