Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Oven-Baked Risotto with Roasted Mushrooms
with garlicky chard and beans

Active: 20 Total: 45

Classic risotto requires a long time spent standing over the stovetop, but this oven-roasted version is virtually hands-off and gets nearly as smooth and creamy as the original. Golden roasted mushrooms and garlicky chard add flavor and texture to this recipe that was last featured in 2017.

Proteins
Cuisines

Ingredients

Metric
Servings:
4
Garlicky Chard and Beans:
  • Garlic - 3 cloves, chopped
  • Chard, any type - 1 bunch, stems and leaves chopped and separate
  • Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Lemons - 1/2, juice of
Oven-Baked Risotto with Roasted Mushrooms:
  • Onions, medium - 1, diced
  • Mushrooms, brown - 10 oz, sliced (look for pre-sliced)
  • Parsley - 1 Tbsp, chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Rice, uncooked Arborio - 1 cup
  • Stock, any type - 3 1/2 cups
  • Thyme, dried - 1/4 tsp
  • Butter - 2 Tbsp
  • Cheese, parmesan - 2 oz, grated

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Onions / Mushrooms / Parsley (if using) - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 3 days ahead)

  2. Garlic / Chard - Prep as directed. (Can be done up to 3 days ahead)

  3. Beans - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 425F / 218C degrees. Situate racks so that you can fit both a saute pan on the bottom rack and a sheet pan on the top rack.

  2. Heat an oven-safe pan with a lid over medium-high heat. Add first part of oil (for the risotto) and then onions to heated oil. Saute until softened, 3 to 4 minutes.

  3. Stir in rice and saute until rice is lightly toasted and the pan is dry. Pour in stock and bring to a boil. Cover and bake in the oven for 20 minutes.

  4. Toss mushrooms on a sheet pan with second part of oil (for the risotto) and thyme. Roast for 10 to 12 minutes (time it so they’ll finish around the same time as the risotto).

  5. While risotto and mushrooms are cooking, heat a large frying pan over medium-high heat. Add cooking oil (portion for the chard) and then chard stems to heated oil. Saute until tender, ~3 minutes. Fold in garlic, beans, and chard leaves. Saute until leaves are softened. Finish with lemon juice and season to taste with some salt and pepper.

  6. Once mushrooms are done roasting, season with some salt and pepper. Fold mushrooms and butter into the risotto. Grate parmesan cheese over top and sprinkle with parsley.

  7. Enjoy risotto with chard / beans on the side.

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (36)
Gluten-free (1)
Paleo (2)
Vegetarian (5)

Most Helpful

Risotto was perfect. Had to thicken up on the stovetop for about three more minutes, otherwise made exactly as written. Tasted restaurant quality!

By: Lauren
Posted: Oct 12, 2022
Diet: Original
1 Helpful

13 reviews

The risotto was incredible, so comforting, this gets 5 stars just for the risotto. The spinach had a nice garlicky flavour but was a bit watery. This was a nice change.

By: Estelle
Posted: Nov 26, 2022
Diet: Original
0 Helpful

Delicious and creamy! I will definitely make this again, and think it could be made vegan easily.

By: sandra
Posted: Oct 24, 2022
Diet: Gluten-free
0 Helpful

I really like this, but couldn't get the family interested. Didn't reheat well.

By: Karen
Posted: Oct 17, 2022
Diet: Original
0 Helpful

After I read the comments I felt that making this a one pan meal would improve both the flavor and the cleanup. I sauteed the mushrooms (16oz) in my frying pan until they were a nice deep brown and I had a lovely fond, then added the chopped onions and cooked until they were nearly translucent. Scooted the veggies to the sides of the pan, sauteed the rice in the middle with a little extra oil. Deglazed with chardonnay, added stock, garlic (+extra), thyme (+extra), and chard stems. Brought to a boil, covered, placed in oven for 20 minutes. It came out of the oven looking like soggy rice, so I put it on the burner again and stirred until it became creamy (about 5 minutes), folding in the chard leaves, butter, and cheese. Finished with the lemon juice. Came out super delicious!

By: Stephanie
Posted: Oct 12, 2022
Diet: Original
0 Helpful

Made this pretty much as directed with the exception of dumping extra parm into the risotto. Not a dish any of my family would order out but came out great. Surprised how rich the risotto was. I did add a dash of penzeys Mural of Flavor to the risotto since some folks said it was a bit bland. Between that and the cheese it was fantastic!

By: Jason
Posted: Oct 12, 2022
Diet: Original
0 Helpful

Risotto was perfect. Had to thicken up on the stovetop for about three more minutes, otherwise made exactly as written. Tasted restaurant quality!

By: Lauren
Posted: Oct 12, 2022
Diet: Original
1 Helpful