Oven-Baked Risotto with Roasted Mushrooms
Classic risotto requires a long time spent standing over the stovetop, but this oven-roasted version is virtually hands-off and gets nearly as smooth and creamy as the original. Golden roasted...
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Cooking tools:
- Saute pan
- Saute pan lid
- Baking sheet
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Colander
- Wooden spoon
Ingredients
- 1 Onions, medium, diced
- 10 oz Mushrooms, any brown, sliced (look for pre-sliced)
- 1 Tbsp Parsley, chopped
- 1 Tbsp + 1 Tbsp Oil, cooking
- 1 cup Rice, uncooked Arborio
- 3 1/2 cups Stock, any type
- 1/4 tsp Thyme, dried
- 2 oz Cheese, parmesan, grated
- 3 cloves Garlic, chopped
- 1 bunch Chard, any type, stems and leaves chopped and separate
- 1 can Beans, cannellini or butter (14 oz / 397 g), drained and rinsed
- 1 Tbsp Oil, cooking
- 1/2 Lemons, juice of
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