If you don’t have time to stand over the stove making a classic risotto, an oven risotto is the perfect solution. Ree has flavored hers with mushrooms and asparagus, but this versatile dish can be made with other vegetables, as well as most meats and seafood.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 tablespoons salted butter
- 1 tablespoon olive oil
- 1 bunch asparagus, sliced into rounds, keeping tips whole
- Kosher salt and freshly ground black pepper
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, grated
- 2 bunches green onions, chopped
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh chives
- 1 1/2 cups arborio rice
- 5 1/2 cups chicken broth
- 4 ounces goat cheese
- 1 cup fresh arugula
- 1/4 cup thinly shaved red onion
- 6 to 8 fresh basil leaves
- Zest of 1 lemon
Instructions
- Preheat the oven to 400 degrees F.
- In an ovenproof skillet with a tight-fitting lid, add 2 tablespoons butter, a drizzle of olive oil and the asparagus. Cook over medium heat until bright green, about 3 minutes. Remove to a plate and season with a pinch of salt and pepper.
- Add the remaining 2 tablespoons butter to the skillet and another drizzle of olive oil. Add the mushrooms and cook until they have lost their moisture and browned, about 5 minutes. Add the garlic and green onions. Season with a pinch of salt and pepper and stir to combine. Stir in the thyme followed by the chives, then add the rice and stir until it is well coated in the butter and mushrooms. Add the broth and stir. Bring to a simmer, then cover and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, 35 to 45 minutes.
- Carefully remove from the oven and remove the lid. Add 3 ounces of the goat cheese and all but 1/4 cup of the reserved asparagus, then stir until creamy. Top with the remaining ounce goat cheese, the asparagus, arugula, red onion, torn basil leaves and lemon zest.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 438 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 15 g |
| Cholesterol | 36 mg |
| Sodium | 1029 mg |
Reviews
We thought this was very good. I halved the recipe (only 2 of us) and we still have enough for another meal. I used parm instead of goat cheese and added a bit more stock. Next time I will double the mushrooms. Shrimp in this would be great. A 30 minute cook time was perfect for this.
Followed recipe to a T..found it to be very very good will make again! wait i did swap out cheese..not a fan of goat all i had was gruyere was still delish..
I have a question for the folks who have made this recipe, it seemed like it would make a lot, will it really fit in a skillet or would a dutch oven be a better choice. Thank you.
This is an delicious easy recipe. I followed the recipe directions and it came out perfect! It makes a lot so it would be great for company. I highly recommend this one.
Let me start with, if you are looking for a traditional, creamy risotto this is not for you. Having said that this is such a great technique for a weeknight dinner! I did everything according to the recipe, but I did add sautéed shrimp which I think elevated the flavor and added protein. I also sliced the lemon for squeezing, I felt the acid was important. Next time I will add parmigiana, just a personal preference to add a little more umami. I also love the small chop of the asparagus which I will incorporate in many other recipes. Great springtime weeknight recipe!
This recipe was great! I made it for my in-laws and we all thought it was delicious. The only thing I left out was the arugula simply because I’m not a fan. I made it in my Dutch oven and the 40 minutes was perfect. This is a keeper.
This was delicious! It’s a keeper
Delicious and easy!
No need to add broth 1 C at a time like usual risotto!
No need to add broth 1 C at a time like usual risotto!
We loved this- had not cooked with goat cheese but enjoyed. I could not find cremini mushrooms but Baby Bellas worked well. Made it with a bit of sautéed tilapia.
This was a great recipe! Definitely don’t skip the lemon zest. I used wild rice instead of Arborio.