Oven-Baked Risotto with Roasted Mushrooms
with 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.
Ingredients
- 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
Nutrition Facts
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 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
Reviews
Ratings
122 reviews
I thought the dish was very tasty, I always imagine risotto to be very strong, creamy and cheesy. This one is not, but still definitely tasty. I particularly like the mushroom and the chard. I used rainbow chard and the sharpness of the lemon really stands out. I did add the two tbsp of butter, highly recommend.
0 HelpfulToo much work for a risotto that wasn't very tasty in my mind. I like the oven technique, however!
0 HelpfulGood dish! I also added some Parmesan cheese and butter and used spinach instead of Swiss chard. I substituted in butternut squash for the roasted vegetable since my husband is not a fan of mushrooms and that definitely added to the flavor profile. I would make this again.
0 HelpfulUnderwhelmed. It's a good Wednesday meal. Unfortunately, I cooked it on a Monday. It tastes fine and the roasted mushrooms seemed a little exotic. But, it is not a meal I will keep in my arsenal. (Except maybe the mushrooms as a garnish or side for another meal.)
0 HelpfulI thought it was pretty tasty, but I did add a little parmesan and butter to the risotto. Used kale instead of Swiss chard and used about 16oz of mushrooms. Enough for leftovers! I would make again.
0 HelpfulThis turned out decent but could have been better. The risotto was mushier than it should have been, and was largely tasteless until we added a lot of salt, pepper, garlic powder, some butter, and Parmesan. I would have added wine if we had it. Subbed kale for the chard and it was delicious.
0 Helpful