OVEN RISOTTO WITH MUSHROOMS RECIPE | EPICURIOUS
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.
Provided by Anna Stockwell
Total Time 50 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25–30 minutes.
- Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16–18 minutes.
- Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
- Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.
CREAMY BEETROOT RISOTTO RECIPE - BBC GOOD FOOD
This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring
Provided by Emma Lewis
Categories Dinner, Main course
Total Time 1 hours 15 minutes
Prep Time 10 minutes
Cook Time 1 hours 5 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don’t want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
- Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
- Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.
Nutrition Facts : Calories 434 calories, FatContent 14 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 65 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 5 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.7 milligram of sodium
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CREAMY BEETROOT RISOTTO RECIPE - BBC GOOD FOOD
This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Main course
Cuisine Italian
Calories 434 calories per serving
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Main course
Cuisine Italian
Calories 434 calories per serving
- Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.
See details
OVEN RISOTTO WITH MUSHROOMS RECIPE | EPICURIOUS
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.
From epicurious.com
Reviews 4.1
Total Time 50 minutes
From epicurious.com
Reviews 4.1
Total Time 50 minutes
- Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.
See details
CREAMY BEETROOT RISOTTO RECIPE - BBC GOOD FOOD
This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Main course
Cuisine Italian
Calories 434 calories per serving
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Main course
Cuisine Italian
Calories 434 calories per serving
- Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.
See details
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