Oven Risotto with Garlic Roasted Mushrooms and Arugula
Ingredients
- 23 olive oil – tablespoons
- 3 garlic cloves , minced
- 1 1 mushrooms . , sliced
- 1 teaspoon 1 teaspoon salt
- 1 tablespoon 1 tablespoon olive oil
- 3 garlic cloves , minced
- 1 1 arborio rice
- 1/2 1/2 dry white wine
- 34 34 chicken broth –
- 1 1 Parmesan cheese freshly grated
- 2 tablespoons 2 tablespoons butter
- lemon zest and juice of one
- 1 teaspoon 1 teaspoon salt (more or less to taste)
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Mushroom Prep: Preheat oven to 350 degrees. Toss mushroom ingredients together on a rimmed baking sheet.
- Risotto Prep: Heat olive oil in a Dutch oven over medium low heat. Add garlic and arborio rice. Saute until the garlic is smelling really yummy and the pan looks dry. Add wine; stir and let it sizzle out. Add 2 1/2 cups of the chicken stock. Bring to a simmer.
- Risotto Part 1: Put a lid on the risotto pot. Transfer both pans to the oven (risotto on top, mushrooms on bottom). Bake for 14-15 minutes. Remove the risotto pot, but let the mushrooms keep roasting – increase to 400 degrees, and bake for another 5-8 minutes, until golden brown. Remove mushrooms from oven.
- Risotto Part 2: Place risotto back over a medium low heat. Slowly add in remaining 1-or-so cups of broth, stirring between additions until nice and creamy. Stir in the Parmesan, butter, lemon zest, lemon juice, and salt. Taste. Taste again. SO SO GOOD.
- Serve: Risotto, topped with mushrooms, topped with more Parm and lemon. Serve with a side salad and/or sprinkle with fresh parsley. You are totally at a restaurant right now.
Source
Original recipe: View Original