Oven-Baked Risotto with Roasted Mushroomswith garlicky chard and beans
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.
- 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
- 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
- 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.
- 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.
- 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.
- 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).
- 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.
- 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!
This meal has 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.
I ditched the mushrooms and added pancetta. Didn't care for the garlicky chard, but I would definitely make this risotto again.
I made this in a dutch oven and it turned out great.
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.
This was awesome! I always use a traditional risotto method and use white wine and Parmesan. I also added more mushrooms.
Added cheese and served it with thinly sliced steak for the male crowd.