Oven Risotto With Garlic Roasted Mushrooms And Arugula
Prep
10m
·
Cook
30m
·
Total
40m
About This Recipe
This oven risotto with garlic roasted mushrooms and arugula is a delicious and savory dish. The creamy risotto is flavored with garlic, white wine, and Parmesan cheese, then topped with roasted mushrooms and fresh arugula. It's a satisfying and flavorful meal that's easy to make in the oven.
Ingredients
(Servings:
4)
Scale
Convert
Mushrooms
Risotto
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories739kcal36%
-
Fat28g43%
-
Saturated Fat11g55%
-
Carbohydrates86g28%
-
Fiber4g16%
-
Sugar6g12%
-
Protein25g50%
-
Cholesterol46mg15%
-
Sodium1,498mg62%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
I just used plain ol’ sliced button mushrooms. Worked great.
I usually move the mushrooms to the top rack once I take the risotto out.
I served mine with just a little side of arugula tossed with some extra olive oil, lemon juice, salt, and Parmesan.
Be sure to use freshly grated Parmesan cheese – the bagged stuff doesn’t melt in quite as smoothly as the finely, freshly grated stuff.
It’s very important that you bring that risotto pot to a simmer before putting it in the oven. I forgot to do this one time and it resulted in completely under-done risotto that I pretty much had to cook full-stop on the stove.
The lemon juice really makes this come together. You want just enough for it to wake the whole dish up, but not so much that it screams LEMON. I used the juice of one whole (very juicy) lemon, and I usually just taste as a I go. Do as you wish!
I usually move the mushrooms to the top rack once I take the risotto out.
I served mine with just a little side of arugula tossed with some extra olive oil, lemon juice, salt, and Parmesan.
Be sure to use freshly grated Parmesan cheese – the bagged stuff doesn’t melt in quite as smoothly as the finely, freshly grated stuff.
It’s very important that you bring that risotto pot to a simmer before putting it in the oven. I forgot to do this one time and it resulted in completely under-done risotto that I pretty much had to cook full-stop on the stove.
The lemon juice really makes this come together. You want just enough for it to wake the whole dish up, but not so much that it screams LEMON. I used the juice of one whole (very juicy) lemon, and I usually just taste as a I go. Do as you wish!
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