Oven Risotto with Roasted Mushrooms & Tomatoes Recipe
Abby Allen-Leach
This method for preparing Risotto simplifies the process by minimizing all of the stirring. The roasted mushrooms and tomatoes taste like an explosion of umami.
1lbmushroomscut or torn into 1-2" pieces - use any mushrooms like shiitake, oyster, king trumpet or whatever you can find
2tbspolive oil
4garlic clovesminced
6thyme sprigs
1/2tspsalt
Risotto & Assembly
2tbspolive oil
1white onionmedium in size - diced
1cuparborio rice
1/2cupwhite winedry vermouth will also work
1/2tspsaltplus more to taste
1/4tspblack peppercracked
3cupsvegetable broth
1cupparmesangrated
1tsplemon juice
1tsplemon zest
2tbspunsalted butter
1/4cupfresh dillchopped
lemon wedges(optional)
Instructions
Tomatoes
Make the tomatoes first. Heat the oven to 400F and line a baking sheet with parchment paper. Toss all tomato ingredients together in a bowl. Place the tomatoes, cut side up, on the prepared baking sheet. Roast tomatoes for 30-35 minutes or until the edges start to take on a little color. Add tomatoes to a plate and set aside until ready to plate. Reserve baking sheet for mushrooms.
Mushroooms
Place one oven rack on the bottom and the other more towards the middle. Heat oven to 350F. Toss all mushroom ingredients together in a bowl and place them in a single layer on reserved baking sheet. Roast on the bottom rack for 30 minutes or until the mushrooms crisp up a bit.
Risotto & Assembly
Prepare risotto while mushrooms are roasting. Heat oil in a dutch oven or other oven-safe pot with a lid over medium-high heat. Add in onion and cook for 4-6 minutes, or until onion softens.
Add in rice and stir constantly for about 2 minutes until some of the rice begins to turn translucent.
Pour in the white wine or vermouth and cook while stirring until most of the liquid is absorbed - about 2 minutes. Add in 1/2 tsp salt and pepper.
Carefully pour in 2 1/2 cups of the vegetable broth and set remaining 1/2 cup aside (we will use this later). Bring pot to a simmer, place the lid on the pot and put into the oven on the middle rack for 18 minutes until most of the broth has been absorbed.
Carefully take pot out of the oven, remove the lid and heat risotto over medium heat. Add in the remaining 1/2 cup broth and cook risotto while stirring constantly until rice is almost done and sauce has a creamy consistency, 3-5 minutes.
Turn off the heat and stir in parmesan, lemon juice, zest and butter. Stir to combine and taste for salt. Add in more if needed.
To plate, add risotto to bowls, top with tomatoes and mushrooms and garnish with dill. Serve with more lemon wedges if desired.
Nutrition Facts
Oven Risotto with Roasted Mushrooms & Tomatoes Recipe
Amount Per Serving
Calories 567Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 10g63%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
Cholesterol 32mg11%
Sodium 1994mg87%
Potassium 617mg18%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 6g7%
Protein 17g34%
Vitamin A 1228IU25%
Vitamin C 20mg24%
Calcium 336mg34%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.