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Oven Risotto With Crispy Roasted Mushrooms

Oven Risotto With Crispy Roasted Mushrooms
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Oven Risotto With Crispy Roasted Mushrooms is a comforting and flavorful dish that combines the creamy texture of classic risotto with the delightful crunch of perfectly roasted mushrooms. This hands-off oven-baked recipe is easy to prepare, uses simple ingredients, and delivers a rich, velvety meal with minimal fuss, perfect for cozy dinners or impressing guests.

Ingredients

Scale

Grains & Broth

  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth, hot
  • 1/2 cup dry white wine

Mushrooms

  • 12 oz mixed mushrooms (cremini, shiitake, button), cleaned and roughly chopped
  • 2 tbsp olive oil, divided
  • 1 tsp fresh thyme leaves, plus extra for garnish
  • Salt and freshly ground black pepper, to taste

Aromatics & Fats

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 shallots or 1 small onion, finely chopped
  • 2 cloves garlic, minced

Cheese & Herbs

  • 1/2 cup freshly grated Parmesan cheese
  • Fresh parsley or thyme, for garnish

Instructions

  1. Prepare the mushrooms: Preheat your oven to 400°F (204°C). In a bowl, toss the mushrooms with 1 tablespoon olive oil, salt, pepper, and fresh thyme. Spread evenly on a baking sheet and roast for about 20-25 minutes, stirring halfway through, until golden and crispy.
  2. Sauté aromatics: In a large oven-safe skillet or Dutch oven, melt butter with 1 tablespoon olive oil over medium heat. Add the finely chopped shallots and garlic, cooking for 3-4 minutes until softened and fragrant.
  3. Toast the rice: Add Arborio rice to the aromatics, stirring constantly for 2-3 minutes to lightly toast. This enhances the nutty flavor and prepares the rice to absorb liquids evenly.
  4. Deglaze and add broth: Pour in the white wine and stir until nearly fully absorbed. Then add the hot broth and stir once to combine. Season with salt and freshly ground black pepper to taste.
  5. Bake the risotto: Cover the pan tightly with a lid or foil. Place in the preheated oven at 375°F (190°C) and bake for 25-30 minutes. At the halfway mark, carefully remove and stir to ensure even cooking, then cover and continue baking.
  6. Finish with cheese and mushrooms: Remove the risotto from the oven. Stir in the grated Parmesan cheese and the crispy roasted mushrooms. Garnish with fresh herbs, adjust seasoning if necessary, and serve warm.

Notes

  • Use hot broth to help the rice cook evenly and reduce cooking time.
  • Stir the risotto halfway through baking to avoid uneven texture or burning.
  • Fresh mushrooms yield better texture and flavor than pre-sliced packaged ones.
  • Cover the pan tightly to trap steam, mimicking stovetop slow cooking method.
  • Use freshly grated Parmesan cheese for optimal creaminess and flavor.

Nutrition

Keywords: oven risotto, roasted mushrooms, creamy risotto, baked risotto, mushroom recipe, Italian comfort food

Find it online: https://mealsbylina.com/oven-risotto-with-crispy-roasted-mushrooms/