Name: Oven-Baked Risotto Recipe
Ingredients: Arborio Rice: 1 ½ cups. Arborio rice is the quintessential choice for risotto. Its high starch content is crucial for creating that signature creamy texture. Look for it in most supermarkets, often near other types of rice or in the Italian food section. Don’t substitute with other types of rice, as the starch content and cooking properties are different and will affect the final outcome of your risotto.; Vegetable Broth: 6 cups, low sodium. Vegetable broth forms the flavorful foundation of our risotto. Using low sodium broth allows you to control the salt level in the dish and season to your preference. High-quality vegetable broth will enhance the overall taste. You can also use homemade vegetable broth for an even richer flavor.; Dry White Wine: ½ cup (optional, but highly recommended). A splash of dry white wine, like Pinot Grigio or Sauvignon Blanc, adds a layer of acidity and complexity to the risotto. The alcohol cooks off, leaving behind a subtle fruity note that complements the earthy mushrooms beautifully. If you prefer to omit the wine, simply substitute with an equal amount of vegetable broth.; Yellow Onion: 1 medium, finely chopped. Onion provides aromatic depth to the risotto base. Yellow onion is a versatile choice, offering a mild yet distinct flavor that builds the foundation of many savory dishes. Ensure it’s finely chopped for even cooking and to blend seamlessly into the risotto.; Garlic: 2 cloves, minced. Garlic is another essential aromatic that adds pungent flavor to the risotto. Freshly minced garlic is always preferred for its brighter, more pronounced taste. Don’t be shy with the garlic; it complements the mushrooms and onion wonderfully.; Parmesan Cheese: ½ cup, grated, plus extra for serving (optional, can be substituted with nutritional yeast for vegan option). Parmesan cheese is the traditional finishing touch for risotto, adding a salty, umami richness and creamy texture as it melts into the hot rice. Freshly grated Parmesan is best for both flavor and melting quality. For a vegan version, nutritional yeast provides a cheesy, savory flavor alternative.; Butter: 2 tablespoons (can be substituted with olive oil for vegan option). Butter adds richness and a velvety texture to the risotto. It also helps to emulsify the sauce, creating a smooth and luxurious final dish. For a vegan option, use a good quality olive oil or vegan butter alternative.; Fresh Thyme: 1 teaspoon, chopped. Fresh thyme provides a subtle earthy and slightly lemony note that pairs perfectly with mushrooms and risotto. Its delicate flavor enhances the overall aroma and taste profile of the dish.; Fresh Parsley: 2 tablespoons, chopped, for garnish. Fresh parsley adds a bright, herbaceous finish to the risotto, both in flavor and visual appeal. It provides a pop of freshness and a welcome contrast to the richness of the risotto and mushrooms.; Olive Oil: 2 tablespoons. Olive oil is used to sauté the onion and garlic, and also to roast the mushrooms. Choose a good quality olive oil for its flavor and health benefits.; Salt and Black Pepper: To taste. Seasoning is crucial for bringing out the flavors of all the ingredients. Taste and adjust salt and pepper throughout the cooking process to ensure a perfectly balanced dish.; Mushrooms: 1 pound, mixed (cremini, shiitake, oyster, or your favorites). A mix of mushrooms offers a variety of textures and flavors, creating a more complex and interesting topping for the risotto. Cremini (baby bella) mushrooms are a readily available and flavorful base. Shiitake and oyster mushrooms add unique textures and umami notes. Feel free to use your favorite types of mushrooms or whatever looks best at your local market.; Olive Oil: 3 tablespoons. Olive oil is essential for roasting the mushrooms, helping them to become crispy and flavorful. It also prevents them from drying out in the oven.; Garlic Powder: 1 teaspoon. Garlic powder adds a concentrated garlic flavor to the mushrooms, enhancing their savory profile. It’s a convenient way to infuse garlic flavor throughout the mushrooms as they roast.; Dried Thyme: 1 teaspoon. Dried thyme complements the fresh thyme in the risotto and adds a warm, earthy flavor to the roasted mushrooms. It’s a robust herb that stands up well to roasting.; Salt and Black Pepper: To taste. Seasoning is just as important for the mushrooms as it is for the risotto. Salt and pepper enhance their natural flavors and contribute to their crispy texture.

Ingredients

For the Oven Risotto:

Arborio Rice: 1 ½ cups. Arborio rice is the quintessential choice for risotto. Its high starch content is crucial for creating that signature creamy texture. Look for it in most supermarkets, often near other types of rice or in the Italian food section. Don’t substitute with other types of rice, as the starch content and cooking properties are different and will affect the final outcome of your risotto.

Vegetable Broth: 6 cups, low sodium. Vegetable broth forms the flavorful foundation of our risotto. Using low sodium broth allows you to control the salt level in the dish and season to your preference. High-quality vegetable broth will enhance the overall taste. You can also use homemade vegetable broth for an even richer flavor.

Dry White Wine: ½ cup (optional, but highly recommended). A splash of dry white wine, like Pinot Grigio or Sauvignon Blanc, adds a layer of acidity and complexity to the risotto. The alcohol cooks off, leaving behind a subtle fruity note that complements the earthy mushrooms beautifully. If you prefer to omit the wine, simply substitute with an equal amount of vegetable broth.

Yellow Onion: 1 medium, finely chopped. Onion provides aromatic depth to the risotto base. Yellow onion is a versatile choice, offering a mild yet distinct flavor that builds the foundation of many savory dishes. Ensure it’s finely chopped for even cooking and to blend seamlessly into the risotto.

Garlic: 2 cloves, minced. Garlic is another essential aromatic that adds pungent flavor to the risotto. Freshly minced garlic is always preferred for its brighter, more pronounced taste. Don’t be shy with the garlic; it complements the mushrooms and onion wonderfully.

Parmesan Cheese: ½ cup, grated, plus extra for serving (optional, can be substituted with nutritional yeast for vegan option). Parmesan cheese is the traditional finishing touch for risotto, adding a salty, umami richness and creamy texture as it melts into the hot rice. Freshly grated Parmesan is best for both flavor and melting quality. For a vegan version, nutritional yeast provides a cheesy, savory flavor alternative.

Butter: 2 tablespoons (can be substituted with olive oil for vegan option). Butter adds richness and a velvety texture to the risotto. It also helps to emulsify the sauce, creating a smooth and luxurious final dish. For a vegan option, use a good quality olive oil or vegan butter alternative.

Fresh Thyme: 1 teaspoon, chopped. Fresh thyme provides a subtle earthy and slightly lemony note that pairs perfectly with mushrooms and risotto. Its delicate flavor enhances the overall aroma and taste profile of the dish.

Fresh Parsley: 2 tablespoons, chopped, for garnish. Fresh parsley adds a bright, herbaceous finish to the risotto, both in flavor and visual appeal. It provides a pop of freshness and a welcome contrast to the richness of the risotto and mushrooms.

Olive Oil: 2 tablespoons. Olive oil is used to sauté the onion and garlic, and also to roast the mushrooms. Choose a good quality olive oil for its flavor and health benefits.

Salt and Black Pepper: To taste. Seasoning is crucial for bringing out the flavors of all the ingredients. Taste and adjust salt and pepper throughout the cooking process to ensure a perfectly balanced dish.

For the Crispy Roasted Mushrooms:

Mushrooms: 1 pound, mixed (cremini, shiitake, oyster, or your favorites). A mix of mushrooms offers a variety of textures and flavors, creating a more complex and interesting topping for the risotto. Cremini (baby bella) mushrooms are a readily available and flavorful base. Shiitake and oyster mushrooms add unique textures and umami notes. Feel free to use your favorite types of mushrooms or whatever looks best at your local market.

Olive Oil: 3 tablespoons. Olive oil is essential for roasting the mushrooms, helping them to become crispy and flavorful. It also prevents them from drying out in the oven.

Garlic Powder: 1 teaspoon. Garlic powder adds a concentrated garlic flavor to the mushrooms, enhancing their savory profile. It’s a convenient way to infuse garlic flavor throughout the mushrooms as they roast.

Dried Thyme: 1 teaspoon. Dried thyme complements the fresh thyme in the risotto and adds a warm, earthy flavor to the roasted mushrooms. It’s a robust herb that stands up well to roasting.

Salt and Black Pepper: To taste. Seasoning is just as important for the mushrooms as it is for the risotto. Salt and pepper enhance their natural flavors and contribute to their crispy texture.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Crispy Roasted Mushrooms

Preheat Oven and Prep Mushrooms: Preheat your oven to 400°F (200°C). While the oven is heating, prepare your mushrooms. Clean the mushrooms by gently brushing off any dirt with a dry paper towel or mushroom brush. Avoid washing them with water, as they can absorb excess moisture and become soggy. If using larger mushrooms like shiitake or oyster, slice them into bite-sized pieces. Cremini mushrooms can be halved or quartered depending on their size.

Toss Mushrooms with Seasonings: In a large bowl, combine the prepared mushrooms, 3 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, salt, and black pepper. Toss everything together thoroughly to ensure the mushrooms are evenly coated with oil and seasonings. This step is crucial for achieving flavorful and crispy mushrooms.

Roast the Mushrooms: Spread the seasoned mushrooms in a single layer on a large baking sheet. Avoid overcrowding the pan, as this will steam the mushrooms instead of roasting them, preventing them from becoming crispy. If necessary, use two baking sheets. Roast in the preheated oven for 20-25 minutes, or until the mushrooms are tender and nicely browned and crispy around the edges. Stir the mushrooms halfway through roasting to ensure even cooking and crisping. Keep a close eye on them towards the end to prevent burning.

Set Aside: Once the mushrooms are roasted to golden brown perfection, remove them from the oven and set aside. They will continue to crisp up slightly as they cool.

Step 2: Sauté Aromatics for the Risotto Base

Sauté Onion: In a large, oven-safe pot or Dutch oven (at least 3 quarts) over medium heat, melt 2 tablespoons of butter (or olive oil). Add the finely chopped yellow onion and sauté for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent browning. Sautéing the onion softens it and releases its aromatic compounds, forming the flavor base of the risotto.

Add Garlic and Thyme: Add the minced garlic and chopped fresh thyme to the pot with the softened onions. Sauté for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the garlic and thyme briefly releases their flavors and infuses the oil, adding another layer of complexity to the risotto.

Step 3: Toast the Arborio Rice and Deglaze

Add Arborio Rice: Add the Arborio rice to the pot and stir to coat it well with the butter and aromatics. Toast the rice for 2-3 minutes, stirring constantly, until the edges of the rice grains become translucent and the rice is slightly fragrant. Toasting the rice is a crucial step in risotto making. It helps to create a nutty flavor and allows the rice to absorb liquid gradually, contributing to the creamy texture.

Deglaze with White Wine (Optional): If using white wine, pour it into the pot and stir constantly until it is completely absorbed by the rice. This usually takes about 1-2 minutes. The wine deglazes the pot, lifting up any flavorful browned bits from the bottom, and adds a layer of acidity and complexity to the risotto.

Add Broth and Season: Pour in all 6 cups of vegetable broth into the pot. Stir well to combine everything. Season with salt and black pepper to taste. Remember that Parmesan cheese is salty, so season cautiously and adjust later if needed.

Step 4: Bake the Risotto in the Oven

Bring to a Simmer and Cover: Bring the broth and rice mixture to a gentle simmer over medium heat. Once simmering, cover the pot tightly with a lid.

Bake in the Oven: Transfer the covered pot to the preheated oven and bake for 20 minutes. Baking in the oven is the key to the simplified risotto method. It allows for hands-off cooking and ensures even heat distribution, resulting in perfectly cooked risotto without constant stirring.

Check and Stir (Optional): After 20 minutes, carefully remove the pot from the oven. Lift the lid and check the risotto. At this stage, most of the liquid should be absorbed, and the rice should be tender but still slightly al dente. If there’s still a lot of liquid remaining, return it to the oven for another 5 minutes. Stir the risotto gently at this point if you like, though it’s not strictly necessary for oven risotto.

Stir in Parmesan and Butter: Stir in the grated Parmesan cheese and the remaining 2 tablespoons of butter (or olive oil). Stir vigorously until the cheese is melted and the butter is incorporated, creating a creamy and luxurious texture. The Parmesan and butter add richness, flavor, and that signature risotto creaminess.

Rest and Finish: Cover the pot again and let the risotto rest for 5 minutes. This resting period allows the risotto to finish absorbing any remaining liquid and become even creamier.

Step 5: Serve with Crispy Roasted Mushrooms

Serve Immediately: Risotto is best served immediately while it’s hot and creamy. Spoon generous portions of the oven risotto into bowls.

Top with Roasted Mushrooms: Top each serving of risotto with a generous amount of the crispy roasted mushrooms.

Garnish and Enjoy: Garnish with fresh parsley and extra grated Parmesan cheese, if desired. Serve immediately and enjoy the delightful combination of creamy risotto and crispy, earthy mushrooms!

Nutrition

Serving Size: one normal portion
Calories: 450-550
Sugar: 5-7g
Sodium: 400-500mg
Fat: 20-25g
Saturated Fat: 8-10g
Carbohydrates: 50-60g
Fiber: 5-7g
Protein: 15-20g
Cholesterol: 30-40mg