lemon arugula salad

The best easy risotto - made in the oven! Served up with some garlic roasted mushrooms and a lemony arugula salad. YUM!

Oven Risotto with Garlic Roasted Mushrooms and Arugula

olive oil

garlic cloves,

lb. mushrooms, sliced

salt

arborio rice

dry white wine

chicken broth

Parmesan cheese

butter

one lemon

salt (more

Mushroom Prep

Preheat oven to 350 degrees. Toss mushroom ingredients together on a rimmed baking sheet.

Risotto Prep

Heat olive oil in a Dutch oven over medium low heat. Add garlic and arborio rice. Saute until the garlic is smelling really yummy and the pan looks dry. Add wine; stir and let it sizzle out. Add 2 1/2 cups of the chicken stock. Bring to a simmer.

Risotto Part 1

Put a lid on the risotto pot. Transfer both pans to the oven (risotto on top, mushrooms on bottom). Bake for 14-15 minutes. Remove the risotto pot, but let the mushrooms keep roasting &#8211; increase to 400 degrees, and bake for another 5-8 minutes, until golden brown. Remove mushrooms from oven.

Risotto Part 2

Place risotto back over a medium low heat. Slowly add in remaining 1-or-so cups of broth, stirring between additions until nice and creamy. Stir in the Parmesan, butter, lemon zest, lemon juice, and salt. Taste. Taste again. SO SO GOOD.

Serve

Risotto, topped with mushrooms, topped with more Parm and lemon. Serve with a side salad and/or sprinkle with fresh parsley. You are totally at a restaurant right now.

Made this with riced cauliflower and reduced the broth to 1 cup. Very good! Thank you!

I would have rated this highly had it not been for inclusion of chicken broth. I have the ingredients to knock up a perfectly good vegan version.

Really? This isn’t a vegan food blog nor was this posted as a vegan recipe. A substitution for your dietary restrictions doesn’t merit a one-star rating. 🙄

Just made this for dinner, and it’s so delicious. Even my 5 year-old likes it. There was still a lot of liquid when I took it out of the oven. I just simmered it down before adding more liquid. If this is typical, it might be helpful to add that to the instructions for risotto neophytes. Thanks for another great recipe.

This looks outrageously good! Those mushrooms are to die for.  And the notion of Risotto in the oven is so fantastic.  I'm excited about trying this recipe. Thanks for sharing.

Followed this recipe tonight for dinner. My first time making risotto. It was fabulous!! Just curious, how do you recommend reheating risotto? I have a bunch left.

What?! A bowl of sunshine on a winter's day. Thank you for sharing; what a delightful meal!

I am a big fan of risotto, and I must admit I did not know oven risotto was a thing. Thanks for this amazing recipe!

Made this for dinner last night...amazing! The first thing my husband said was "this is better than at a restaurant". Easy and yummy.

This was so good! I’ve never cooked risotto before (but have enjoyed it many times) and I was so happy with the outcome. I didn’t add the zest, only the juice of a whole lemon and it was a little lemon-strong for this lemon loving girl but next time I’ll just add the juice of half a lemon. The mushrooms were impeccable. Stirred them in and served it with grilled chicken and a balsamic dressed salad for an amazing date night at home. Thanks!

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Soooooo good and super easy!!!! Thank you for an elegant dinner I can put in my rotation.

Hi I’m planning on making this tonight but I’ve never made or even eaten risotto so I’m unsure of how it’s meant to look. I’m not worried about under doing it, but is it easy to over cook ? Thanks

Why does your ingredient list not include the full ingredients that appear at the bottom of the page?

Just made this for dinner, and it was absolutely fabulous.  LOVE!!!!

https://www.youtube.com/watch?v=2uqMq1Bif88

The best easy risotto - made in the oven! Served up with some garlic roasted mushrooms and a lemony arugula salad. YUM! 

Full recipe: https://pinchofyum.com/oven-risotto-with-garlic-roasted-mushrooms-and-arugula

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This simple spinach arugula salad with lemon vinaigrette is a delicious and refreshing side dish that&#x27;s quick and easy to prepare. The combination of peppery arugula, tender baby spinach, and nutty toppings creates a unique mix of textures and flavors that pairs well with pasta, soups, or sandwiches.

Simple Spinach Arugula Salad with Lemon Dressing

arugula

spinach

almonds

Lemon Dressing (see above), add

extra virgin olive oil

black pepper

sea salt

tsp agave nectar or maple syrup

mustard

Make the lemon vinaigrette by mixing all the...

Make the lemon vinaigrette by mixing all the dressing ingredients together in a small sealable jar. Shake or stir the ingredients until well combined and emulsified. Set aside while making the salad.

Add the arugula, spinach, toasted almonds, and (dairy...

Add the arugula, spinach, toasted almonds, and (dairy free) parmesan to a large salad bowl. Toss to combine.

When ready to serve, drizzle on the lemon...

When ready to serve, drizzle on the lemon dressing to taste and toss until the dressing evenly coats all of the greens.

Top with fresh avocado, salt, and fresh cracked...

Top with fresh avocado, salt, and fresh cracked black pepper to taste. Serve immediately. 

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