Oven Risotto With Garlic Roasted Mushrooms And Arugula
Prep
10m
Cook
30m
Total
40m
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
4 servingsMushrooms
Risotto
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 739kcal 36%
-
Fat 28g 43%
-
Saturated Fat 11g 55%
-
Carbohydrates 86g 28%
-
Fiber 4g 16%
-
Sugar 6g 12%
-
Protein 25g 50%
-
Cholesterol 46mg 15%
-
Sodium 1,498mg 62%
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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