Creamy lemon-Parmesan risotto finished on the stovetop and topped with garlic-roasted mushrooms, with optional arugula alongside.
Finish to the right texture
Bring the broth and rice to a simmer before baking. Finish with gradual broth additions on the stovetop, stopping when the rice is tender and creamy.
Oven Risotto with Garlic-Roasted Mushrooms
Creamy lemon-Parmesan risotto finished on the stovetop and topped with garlic-roasted mushrooms, with optional arugula alongside.
Ingredients
Mushrooms:
2-3 Tbsp. Olive Oil- 3 Cloves Garlic minced
- 1 Lb. Sliced Mushrooms
- 1 Tsp. Salt
Risotto:
- 1 Tbsp. Olive Oil
- 3 Cloves Garlic minced
- 1 Cup Arborio Rice
- ½ Cup White Wine dry
- 3-4 Cups Chicken Broth divided; 2½ cups initially, remainder as needed
- 1 Cup Parmesan Cheese freshly grated
- 2 Tbsp. Butter
- 1 Large Lemon zest finely grated; juice added to taste
- 1 Tsp. Salt (more or less to taste)
Optional serving suggestion
- Arugula to serve alongside, optional
Instructions
- Heat the oven to 350°F with racks positioned for two pans. Toss the mushrooms with their 2–3 tablespoons olive oil, 3 minced garlic cloves and 1 teaspoon salt on a rimmed baking sheet; spread evenly.
- Heat the risotto’s 1 tablespoon oil in an ovenproof Dutch oven over medium-low heat. Stir in its 3 minced garlic cloves and the rice until fragrant, without browning the garlic. Add the wine and cook, stirring, until mostly absorbed. Add 2½ cups broth and bring to a simmer before covering.
- Bake the covered rice on the upper rack and mushrooms below for 14–15 minutes. Remove the Dutch oven carefully. Increase the oven to 400°F, move the mushrooms to the upper rack and roast 5–8 minutes more, until browned.
- Meanwhile, return the uncovered rice to medium-low heat. Add the remaining broth a little at a time, stirring until the grains are tender with a slight bite and the texture is creamy and loose. Use only as much of the 3–4 cups total broth as needed. Remove from heat; stir in Parmesan, butter and lemon zest. Add lemon juice gradually to taste, then adjust salt, using up to the listed teaspoon as needed.
- Spoon into bowls and top with the roasted mushrooms. Serve immediately, with arugula alongside if desired.
Notes
Makes six side portions or about four main portions. The 40-minute timing is an estimate; rice tenderness controls the finish. Arugula is an optional accompaniment rather than an ingredient cooked into the rice. Use freshly grated Parmesan for a smoother finish. The Dutch oven and lid must be oven-safe; the handles remain hot after baking.
Tried this recipe?
Let us know how it was!Adapted from Lindsay Ostrom’s oven risotto at Pinch of Yum.