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

Active: 20 min Total: 35 min

Our risotto cooking method takes out the stirring by taking advantage of the oven. Combined with crispy, roasted mushrooms, you get even more texture and flavor.
Smarts: Don't love mushrooms? Sub in any veggie that roasts well and just follow the same recipe formula.

Tags

Ingredients

Servings:
4
Metric
Oven-Baked Risotto with Roasted Mushrooms:
  • Onions - 1, diced
  • Mushrooms, any type - 10 oz, sliced ((we used Oyster))
  • Parsley (opt) - 1 Tbsp, chopped
  • Oil, cooking - 1 Tbsp + 1 1/2 Tbsp
  • Rice, Arborio - 1 cup
  • Stock, chicken - 3 1/2 cups
  • Thyme, dried - 1/4 tsp
Garlicky Chard and Beans:
  • Garlic - 3 cloves, minced
  • Chard, any type - 1 bunch, leaves torns, stems chopped
  • Beans, cannellini or butter (14 oz / 397 g can) - 1 cup
  • Oil, cooking - 1 Tbsp
  • Lemons - 1/2, juice of

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions / Mushrooms / Parsley (if using) - Prep as directed. (Can be done up to 3 days ahead)
  2. Garlic / Chard - Prep as directed. (Can be done up to 3 days ahead)
  3. Beans - Rinse and drain.

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Make

  1. Heat oven to 425F (or 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 cooking oil and then onions to heated oil. Saute until softened and translucent, 2 to 3 minutes.
  3. Stir in arborio rice and saute until rice is lightly toasted and the pan is dry. Pour in chicken 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 and thyme. Roast for 10 to 12 minutes (time so it’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 and then garlic to heated oil. Once you can smell the garlic, add chard stems and saute for ~3 minutes. Fold in beans and chard leaves. Saute until leaves are softened. Finish with lemon juice and season to taste with salt and pepper. If you have some crushed tomatoes leftover from yesterday, you can stir it into the chard.
  6. Once mushrooms are done roasting, sprinkle with salt and pepper and fold into the risotto. Sprinkle with parsley and season to taste with salt and pepper. If you’re feeling indulgent you can stir in a tablespoon or two of butter. Enjoy with chard and beans!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (110)
Gluten-free (5)
Paleo (12)
Vegetarian (16)

66 reviews

I made this before but added it to this week's menu. I didn't do the chard but added spinach to the risotto. Very good.

By: Kimberly
Posted: Oct 01, 2018
Diet: Gluten-free
0 Helpful

I ditched the mushrooms and added pancetta. Didn't care for the garlicky chard, but I would definitely make this risotto again.

By: Amy
Posted: Nov 04, 2016
Diet: Original
0 Helpful

I made this in a dutch oven and it turned out great.

By: Kayla
Posted: Dec 31, 2015
Diet: Original
0 Helpful

Guests were impressed with this somewhat foolproof risotto method. Said it was very much like traditional. I used a cast iron fryer skillet and a mix of veggie and chicken broth. I used more garlic for the beans and chard (we like it very garlicy) and next time I might throw the beans in a bit later. Mine started falling apart a bit earlier than I wanted. If I were to make this side again with something other than risotto, I'd probably serve with crusty bread toast points.

By: Jennifer
Posted: Dec 19, 2015
Diet: Original
0 Helpful

This was awesome! I always use a traditional risotto method and use white wine and Parmesan. I also added more mushrooms.

By: Charissa
Posted: Apr 27, 2015
Diet: Original
0 Helpful

Added cheese and served it with thinly sliced steak for the male crowd.

By: Alex
Posted: Apr 01, 2015
Diet: Original
0 Helpful