Oven Risotto with Garlic Roasted Mushrooms and Arugula
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(37)
Ingredients
4 servings
- Mushrooms:
- 2–3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 lb. mushrooms, sliced
- 1 teaspoon salt
- Risotto:
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 3–4 cups chicken broth
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- Zest and juice of one lemon
- 1 teaspoon salt (more or less to taste)
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Preparation
Chef’s notes
I just used plain ol’ sliced button mushrooms. Worked great.
I usually move the mushrooms to the top rack once I take the risotto out.
I served mine with just a little side of arugula tossed with some extra olive oil, lemon juice, salt, and Parmesan.
Be sure to use freshly grated Parmesan cheese – the bagged stuff doesn’t melt in quite as smoothly as the finely, freshly grated stuff.
It’s very important that you bring that risotto pot to a simmer before putting it in the oven. I forgot to do this one time and it resulted in completely under-done risotto that I pretty much had to cook full-stop on the stove.
The lemon juice really makes this come together. You want just enough for it to wake the whole dish up, but not so much that it screams LEMON. I used the juice of one whole (very juicy) lemon, and I usually just taste as a I go. Do as you wish!