Oven-Baked Risotto with Roasted Mushrooms
with garlicky chard and beans
Classic risotto requires a long time spent standing over the stovetop, but this oven-roasted version is virtually hands-off and gets nearly as smooth and creamy as the original. Golden roasted mushrooms and garlicky chard add flavor and texture to this recipe that was first featured in February 2015.
- Onions, medium - 1, diced
- Mushrooms, any brown - 10 oz, sliced (look for pre-sliced)
- Parsley - 1 Tbsp, chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Rice, uncooked Arborio - 1 cup
- Stock, any type - 3 1/2 cups
- Thyme, dried - 1/4 tsp
- Cheese, parmesan - 2 oz, grated
- Garlic - 3 cloves, chopped
- Chard, any type - 1 bunch, stems and leaves chopped and separate
- Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp
- Lemons - 1/2, juice of
- 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 oil (for the risotto) and then onions to heated oil. Saute until softened, 3 to 4 minutes.
- Stir in rice and saute until rice is lightly toasted and the pan is dry. Pour in 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 (for the risotto) 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 (portion for the chard) and then chard stems to heated oil. Saute until tender, ~3 minutes. Fold in garlic, 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, season with some salt and pepper and fold into the risotto. Season to taste with salt and pepper. If you’re feeling indulgent you can stir in a tablespoon or two of butter. Grate parmesan cheese over top and sprinkle with parsley.
- Enjoy risotto with chard / beans on the side.
Yum! Made this in the Instant Pot -- sauteed the onions and rice (and accidentally added the thyme), decreased the veg broth to 3 c. based on comments and cooked for 6 mins and then forgot about it, so it did a natural release for about 20 mins. Rice was perfect. Sauteed everything else (including the mushrooms) and then served it on top of the risotto. Hubs loved it, didn't even need cheese.1 Helpful
Added a tbsp of butter and a splash of cream at the end. The risotto was so good! And super easy. Neither of us were crazy about the side. The flavour was yummy but the bean texture threw us a little. Will definitely make the risotto again!0 Helpful
Risotto took a bit longer (like 30 min) to cook and the chard was meh. Will try to sub with kale next time0 Helpful
Loved this!! Just made the risotto. I added a little more salt and pepper and spices and added a pat of butter and a splash of heavy cream when it was done. Next time I will salt the mushrooms before I add them. YUM!0 Helpful
I'd hoped it would be creamier. I'll add more butter, and maybe even cream, next time.0 Helpful
Needs tons of salt and pepper, but I also added garlic, onion powder, and Italian seasonings. Had to substitute kale because the store had no chard. Added a bit of chicken broth to that side dish as it cooked. Was really surprised how yummy it was, I was expecting the butter beans to be a weird addition. Would definitely make again!0 Helpful
Love the simplicity of oven risotto! This was a little bland, but i did skip out on the Parmesan.0 Helpful