Oven Risotto with Garlic Roasted Mushrooms and Arugula

By Pinch of Yum · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F.
2. Toss the mushrooms with the olive oil, minced garlic and salt on a rimmed baking sheet.
3. In a Dutch oven over medium-low heat, warm the olive oil. Add the garlic and arborio rice and sauté until the garlic is fragrant and the pan looks dry.
4. Add the white wine, stir, and let it cook off. Add 2 1/2 cups of the chicken broth and bring to a simmer.
5. Cover the pot and place it in the oven on the middle rack, with the mushroom sheet pan below it. Bake 14-15 minutes.
6. Remove the risotto pot, increase the oven to 400°F, and roast the mushrooms another 5-8 minutes until golden brown.
7. Return the risotto to medium-low heat. Slowly add the remaining broth, about 1 cup or so, stirring between additions until creamy.
8. Stir in the Parmesan, butter, lemon zest, lemon juice and salt. Taste and adjust.
9. Top the risotto with the roasted mushrooms, extra Parmesan and lemon, and serve.

Summarized from Pinch of Yum's video. Watch it for the details.

More recipes with

GarlicCheeseLemonRiceMushroomParmesan cheese