Baked Mushroom Risotto
with peas / Swiss chard
We get all the creamy, rich results without all the work in this oven-baked version of a classic risotto. Mushrooms, peas and Swiss chard give the dish a savory flavor that will satisfy both vegetarians and meat-eaters.
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Ingredients
Baked Mushroom Risotto:
- Onions - 1 , diced
- Mushrooms, white or brown button (pre-sliced if available) - 10 oz , sliced
- Parsley, fresh, any variety (opt) - 2 Tbsp , chopped
- Garlic - 2 cloves , chopped
- Swiss chard - 1 bunch , leaves torn, stems chopped
- Cheese, parmesan (opt) - 2 oz , grated
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Rice, Arborio - 1 cup
- Broth, vegetable - 3 1/2 cups
- Peas, frozen - 1 cup
- Vinegar, red or white wine - 2 tsp
- Butter - 1 Tbsp
Prep
- Onions / Mushrooms / Parsley / Garlic / Chard / Cheese - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Heat oven to 425F (or 218C) degrees.
- Heat an oven-safe pan with a lid over medium-high heat. Add cooking oil and mushrooms and saute until golden brown, ~5 minutes. Add onions and 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 vegetable broth and bring to a boil. Cover and bake in the oven until rice is cooked, ~20 minutes.
- While risotto is 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 peas and chard leaves. Saute until leaves are softened. Stir in vinegar and season to taste with salt and pepper.
- Once risotto is done, fold in peas, chard and butter. Season with salt and pepper. Top with parsley and cheese and enjoy!
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