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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.


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


  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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  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!



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