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Oven Risotto with Mushrooms
Yes, you can make risotto without all the stirring—just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
117
53,137
8,963
585
CALORIES
$2.78
PER SERVING
Ingredients
16 INGREDIENTS
4 SERVINGS
1 lb mixed wild mushrooms
broken into pieces or sliced 1/4" thick
1/4 cup extra-virgin olive oil
plus more for drizzling
1 cup arborio rice
1/2 tsp black pepper
2 oz parmesan
finely grated
1/3 cup fresh parsley
3/4 tsp kosher salt
divided
1/4 tsp crushed red pepper flakes
1/2 cup dry vermouth
2 tbsp cold unsalted butter
cut into pieces
1/2 tsp lemon zest
finely grated
6 sprigs fresh thyme
1 medium onion
finely chopped
3 cloves garlic
peeled, thinly sliced
3 cups homemade chicken stock
divided
lemon wedges
Directions
20 STEPS
View Directions on Epicurious
Health Info
Macros
62g
CARBS
27g
FAT
17g
PROTEIN
Allowed on these diets
GLUTEN FREE
Contains these allergens
MILK
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Frequently Asked Questions
How can I store Mushroom Risotto leftovers?
What is Mushroom Risotto?
What type of mushrooms should I use for Mushroom Risotto?
Can I use a different type of rice besides Arborio?
What cooking techniques should I use to make the perfect Mushroom Risotto?
How do I know when the Mushroom Risotto is done?
Can I make Mushroom Risotto vegetarian or vegan?
What common mistakes should I avoid when making Mushroom Risotto?
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