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

Name: Oven-Baked Risotto with Roasted Mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 10 oz Mushrooms, any brown, sliced (look for pre-sliced); 1 Tbsp Parsley, chopped; 1 Tbsp + 1 Tbsp Oil, cooking; 1 cup Rice, uncooked Arborio; 3 1/2 cups Stock, any type; 1/4 tsp Thyme, dried; 2 oz Cheese, parmesan, grated; 3 cloves Garlic, chopped; 1 bunch Chard, any type, stems and leaves chopped and separate; 1 can Beans, cannellini or butter (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1/2 Lemons, juice of

Active: 20 min Total: 45 min

Original GF Paleo Vegetarian

Oven-Baked Risotto with Roasted Mushrooms

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.

Ingredients

Metric

Servings:

Oven-Baked Risotto with Roasted Mushrooms:

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

Garlicky Chard and Beans:

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

Prep

Onions / Mushrooms / Parsley (if using) - If prepping right before cooking, get oven heating before continuing with prep. Prep as directed. Store separately. (Can be done up to 3 days ahead)
Garlic / Chard - Prep as directed. (Can be done up to 3 days ahead)
Beans - Drain and rinse.

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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 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.

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