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

Name: Oven-Baked Risotto with Roasted Mushrooms
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onions, diced; 10 oz Mushrooms, any type, sliced ((we used Oyster)); 1 Tbsp Parsley (opt), chopped; 1 Tbsp + 1 1/2 Tbsp Oil, cooking; 1 cup Rice, Arborio; 3 1/2 cups Stock, chicken; 1/4 tsp Thyme, dried; 3 cloves Garlic, minced; 1 bunch Chard, any type, leaves torns, stems chopped; 1 cup Beans, cannellini or butter (14 oz / 397 g can); 1 Tbsp Oil, cooking; 1/2 Lemons, juice of

Active: 20 min Total: 35 min

Original GF Paleo Vegetarian

Oven-Baked Risotto with Roasted Mushrooms

We introduced a no-stir risotto cooking method the week of 2/23/15 to make this delicious rice dish possible on weeknights. If you haven't given it a try, now's your chance! It would even make a great Thanksgiving side.
Smarts: Don't love mushrooms? Sub in any veggie that roasts well and just follow the same recipe formula.

Ingredients

Metric

Servings:

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

Prep

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

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Make

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.
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.
Once mushrooms are done roasting, sprinkle with salt and pepper and fold into the risotto. Sprinkle with parsley (if using) 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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