Oven Risotto with Crispy Roasted Mushrooms

Ingredients

• Mushrooms

  Brown, italian, or crimini, raw

  2 cup sliced or 144g

• Mushrooms

  Shiitake, raw

  12 mushroom or 228g

• Garlic

  Raw

  3 clove or 9g

• Thyme

  Fresh

  4 tbsp or 10g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Salt

  Table

  1 dash or 0.4g

• Onions

  Raw

  1 medium or 110g

• White rice

  Short-grain, raw

  1 cup or 200g

• Pepper

  Spices, black

  ½ tsp or 1g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Butter

  Unsalted

  2 tbsp or 28g

• Lemon zest

  ½ tsp or 1g

• Parsley

  Raw

  4 tbsp or 15g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. Preheat the oven to 350°F and position racks in the bottom third and middle.
2. Toss sliced mushrooms, garlic, thyme, red pepper flakes, two-thirds of the olive oil, and salt on a rimmed baking sheet. Roast on the bottom rack, tossing halfway through, until golden brown and crisp, about 25-30 minutes.
3. Meanwhile, heat the remaining olive oil in a large ovenproof Dutch oven over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 5 minutes.
4. Stir in the rice, season with salt and pepper. Cook, stirring occasionally, until some grains are translucent, about 2 minutes.
5. Add white wine, bring to a simmer, and cook, stirring occasionally, until the pan is almost dry, about 2 minutes.
6. Add three-quarters of the broth. Bring to a simmer, cover, and bake in the oven until the liquid is mostly absorbed but rice is still slightly firm, 16-18 minutes.
7. Return the pot to the stove over medium heat. Add remaining broth and cook, stirring constantly, until rice is tender and sauce is creamy, about 2 minutes.
8. Remove from heat and stir in Parmesan, butter, and lemon zest. Adjust seasoning to taste, and add warm water if needed until risotto is thick but pourable.
9. Transfer to a platter, top with crispy mushrooms and fresh chopped parsley. Serve with lemon wedges.

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