Oven Risotto with Garlic Roasted Mushrooms and Arugula #Oven #Risotto #with #Garlic #Roasted #Mushrooms #and #Arugula

Oven Risotto with Garlic Roasted Mushrooms and Arugula

The best easy risotto – made in the oven! Served up with some garlic roasted mushrooms and a lemony arugula salad. YUM!

 #Oven #Risotto #with #Garlic #Roasted #Mushrooms #and #Arugula

Ingredients

• 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)

Instructions

1. Mushroom Prep: Preheat oven to 350 degrees. Toss mushroom ingredients together on a rimmed baking sheet.
2. 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.
3. 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.
4. 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.
5. 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.

Original Recipe Article from pinchofyum.com

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