This Oven Risotto with Crispy Roasted Mushrooms is the ultimate comfort food, bringing together the creamy richness of traditional risotto with the deep, earthy flavors of perfectly roasted mushrooms. By baking the risotto in the oven, you simplify the cooking process, allowing you to focus on achieving that perfect, crispy texture on the mushrooms. The result is a dish that’s both elegant and easy to prepare, making it ideal for a cozy weeknight dinner or a special occasion.
Ingredients:
- 1 ½ cups Arborio rice
- 4 cups vegetable broth, warmed
- 1 cup dry white wine
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup grated Parmesan cheese
- 4 tablespoons unsalted butter, divided
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the Crispy Roasted Mushrooms:
- 10 oz (about 300g) mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Roast the mushrooms:
- Toss the sliced mushrooms with olive oil, garlic, thyme, salt, and pepper in a bowl.
- Spread them in a single layer on a baking sheet lined with parchment paper.
- Roast for 20-25 minutes, or until the mushrooms are golden brown and crispy, stirring halfway through. Set aside.
- Prepare the risotto:
- In an ovenproof pot or Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the Arborio rice and cook, stirring constantly, until the rice is lightly toasted, about 2 minutes.
- Pour in the white wine and cook, stirring, until the wine is mostly absorbed.
- Bake the risotto:
- Stir in the warmed vegetable broth, then cover the pot and transfer it to the preheated oven.
- Bake for 20-25 minutes, or until the rice is tender and most of the liquid is absorbed.
- Finish the risotto:
- Remove the pot from the oven and stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until the risotto is creamy and well combined.
- Season with salt and pepper to taste.
- Serve:
- Spoon the risotto onto plates or into bowls, and top with the crispy roasted mushrooms.
- Garnish with freshly chopped parsley and extra Parmesan if desired.
Enjoy your Oven Risotto with Crispy Roasted Mushrooms as a delightful main course or a luxurious side dish!
