Oven-Baked Risotto with Roasted Mushrooms
with garlicky chard and beans
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.
Smarts: Don't love mushrooms? Sub in any veggie that roasts well and just follow the same recipe formula.
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Ingredients
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
Amount Per Serving
Calories
412
Just a moment...
% Daily Value
Total Fat
13g
19%
Just a moment...
Saturated Fat
2g
9%
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Trans Fat
0g
Just a moment...
Cholesterol
0mg
0%
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Sodium
591mg
25%
Just a moment...
Total Carbohydrate
62g
21%
Just a moment...
Dietary Fiber
8g
31%
Just a moment...
Sugars
3g
Just a moment...
Protein
13g
Just a moment...
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!
Nutrition Facts
Amount Per Serving
Calories
412
Just a moment...
% Daily Value
Total Fat
13g
19%
Just a moment...
Saturated Fat
2g
9%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
0mg
0%
Just a moment...
Sodium
591mg
25%
Just a moment...
Total Carbohydrate
62g
21%
Just a moment...
Dietary Fiber
8g
31%
Just a moment...
Sugars
3g
Just a moment...
Protein
13g
Just a moment...
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