Oven Risotto with Roasted Mushrooms & Tomatoes Recipe
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.
Ingredients
Tomatoes
- 1 cup cherry tomatoes cut in half
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
Mushrooms
- 1 lb mushrooms cut or torn into 1-2" pieces - use any mushrooms like shiitake, oyster, king trumpet or whatever you can find
- 2 tbsp olive oil
- 4 garlic cloves minced
- 6 thyme sprigs
- 1/2 tsp salt
Risotto & Assembly
- 2 tbsp olive oil
- 1 white onion medium in size - diced
- 1 cup arborio rice
- 1/2 cup white wine dry vermouth will also work
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper cracked
- 3 cups vegetable broth
- 1 cup parmesan grated
- 1 tsp lemon juice
- 1 tsp lemon zest
- 2 tbsp unsalted butter
- 1/4 cup fresh dill chopped
- 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.
