Oven Risotto With Crispy Roasted Mushrooms Recipes

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ROASTED GARLIC AND MUSHROOM RISOTTO



Roasted Garlic and Mushroom Risotto image

Provided by Sandra Lee

Categories     main-dish

Time 1h42m

Yield 4 servings

Number Of Ingredients 18

1 head garlic
2 1/2 teaspoons extra-virgin olive oil
2 (14.5-ounce) cans chicken broth
3 cans water
1 medium onion, chopped
1 (8-ounce) package sliced mushrooms
Salt and freshly ground black pepper
2 1/2 cups long-grain rice
2 tablespoons unsalted butter
1/2 cup grated Parmesan
Risotto Cakes, optional, recipe follows
3 cups leftover risotto from Roasted Garlic and Mushroom Risotto recipe
2 large eggs
1/2 cup frozen corn, thawed
1/2 cup fresh bread crumbs
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
1/4 cup canola oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
  • Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
  • In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
  • Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
  • Reserve 3 cups for the round 2 recipe, Risotto Cakes.
  • In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
  • Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.

OVEN RISOTTO WITH CRISPY ROASTED MUSHROOMS



Oven Risotto with Crispy Roasted Mushrooms image

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

Categories     Risotto     Mushroom     Garlic     Thyme     Onion     Rice     Vermouth     Wine     Stock     Parmesan     Butter     Lemon     Parsley     Dinner     Winter     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 16

1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick (about 4 cups)
3 garlic cloves, peeled, thinly sliced
6 thyme sprigs
1/4 tsp. crushed red pepper flakes
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 3/4 tsp. (or more) kosher salt, divided
1 medium onion, finely chopped
1 cup arborio rice
1/2 tsp. freshly ground black pepper
1/2 cup dry vermouth or white wine
3 cups homemade chicken stock or low-sodium chicken broth, divided
2 oz. finely grated Parmesan (about 1 cup)
2 Tbsp. cold unsalted butter, cut into pieces
1/2 tsp. finely grated lemon zest
1/3 cup coarsely chopped parsley leaves
Lemon wedges (for serving)

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.

OVEN-BAKED RISOTTO



Oven-Baked Risotto image

Unlike stove-top risottos, this oven-baked version requires hardly any stirring. Grate some additional Parmesan cheese to sprinkle on top of the individual portions.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cup Arborio rice
1/4 cup dry white wine, (optional)
2 to 2 1/4 cups hot water
1/2 cup homemade or low sodium canned chicken stock
3/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley, (optional)

Steps:

  • Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
  • Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
  • Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley. Serve immediately.

CHEF JOHN'S BAKED MUSHROOM RISOTTO



Chef John's Baked Mushroom Risotto image

The beginning and the end of this risotto recipe are pretty standard, but we've moved the middle 15 minutes into the oven in an attempt to eliminate those dreaded 'variables.' Besides being easier and more repeatable, this method produced a risotto that was identical in looks, taste, and texture to anything I can do on the stove.

Provided by Chef John

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 13

3 tablespoons butter
3 cups diced mushrooms
salt to taste
½ yellow onion, diced
ground black pepper to taste
1 pinch cayenne pepper
1 cup carnaroli rice
2 cups chicken broth, divided
½ cup heavy whipping cream
½ cup chicken broth
2 tablespoons heavy whipping cream
½ cup finely grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.
  • Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.
  • Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
  • Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.
  • Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
  • Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.
  • Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat.
  • Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.

Nutrition Facts : Calories 480.1 calories, Carbohydrate 51.1 g, Cholesterol 86.4 mg, Fat 25.9 g, Fiber 1.5 g, Protein 11.1 g, SaturatedFat 15.8 g, Sodium 997.8 mg, Sugar 2.4 g

ROASTED-GARLIC RISOTTO WITH MUSHROOMS



Roasted-Garlic Risotto with Mushrooms image

Roasted-garlic puree enriches this earthy mushroom risotto. The puree is introduced at the start of the recipe, in the stock, and returns at the end for a final flourish. (You might not need to use all of the stock.) Just-right risotto should be creamy--not too soupy, and not too dry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 11

2 quarts homemade or low-sodium store-bought chicken stock, skimmed of fat
Roasted-Garlic Puree, 1/4 cup
12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello
3 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
2 shallots, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
1/4 cup finely chopped fresh chives, plus more for garnish
Coarse salt and freshly ground pepper

Steps:

  • Bring stock to a simmer in a medium saucepan over medium heat. Reduce heat to low; whisk in 1 tablespoon garlic puree, and continue to simmer.
  • Remove stems from mushrooms, and finely chop. Cut mushroom caps into 1/4-inch-thick slices. Heat 1 tablespoon oil in a large saucepan over medium heat until hot but not smoking. Add caps, and cook, stirring occasionally, until golden, 5 to 7 minutes; transfer to a bowl.
  • Add remaining 2 tablespoons oil and 1 tablespoon butter to pan. Add shallots and mushroom stems, and cook, stirring, until shallots are soft, about 2 minutes. Add rice; cook, stirring, until coated with oil and butter, 3 to 4 minutes. Add wine; stir until completely absorbed.
  • Stirring constantly, add 3/4 cup simmering stock at a time, letting rice absorb each addition before adding the next. Continue to add stock until rice is creamy but al dente, 17 to 20 minutes.
  • Stir in the remaining 3 tablespoons garlic puree and 4 tablespoons butter, along with the cheese, chives, and reserved cooked mushrooms. Season with salt and pepper. Garnish risotto with additional cheese and chives.

KAREN'S EASY BAKED MUSHROOM AND ONION RISOTTO



Karen's Easy Baked Mushroom and Onion Risotto image

This easy mushroom risotto is baked--not stirred on the stove--and clean-up is so easy!

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 48m

Yield 6

Number Of Ingredients 12

1 Reynolds® Oven Bag, large size
1 tablespoon flour
1 teaspoon salt
1 teaspoon pepper
1 cup chopped cremini mushrooms
1 cup Arborio rice
1 cup finely chopped onion
2 tablespoons butter, divided
1 cup water
1 cup chicken broth
⅓ cup Parmesan cheese, shredded
1 teaspoon Chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F. Place Reynolds® Oven Bag in a 13x9x2-inch pan. Add flour, salt and pepper to bag. Gently squeeze bag to blend ingredients.
  • Add onion, mushrooms, rice and 1 tablespoon butter to oven bag. Turn bag several time to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
  • Microwave water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot. Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
  • Close bag at gathers with nylon tie. Cut six 1/2 inch slits in top near tie.
  • Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes. Carefully cut top of bag open. Spoon rice mixture into a large serving bowl. Stir in remaining tablespoon of butter and shredded cheese. Stir in up to cup additional hot water, if needed to make mixture creamy. Add additional salt and pepper and garnish with parsley, if desired.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 35 g, Cholesterol 14.9 mg, Fat 5.2 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 3.2 g, Sodium 651.5 mg, Sugar 1.3 g

OVEN-BAKED RISOTTO



Oven-Baked Risotto image

Make and share this Oven-Baked Risotto recipe from Food.com.

Provided by Vino Girl

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cup arborio rice
1/4 cup dry white wine (optional)
2 -2 1/4 cups hot water, divided (use more water if you omit the wine)
1/2 cup canned low sodium chicken broth
3/4 teaspoon coarse salt
1/8 teaspoon fresh ground pepper
1 tablespoon unsalted butter
1/4 cup freshly grated parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley (optional)

Steps:

  • Preheat oven to 425°.
  • In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
  • Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
  • Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
  • Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.).
  • Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
  • Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
  • Remove from oven.
  • Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
  • Serve immediately.

Nutrition Facts : Calories 225.5, Fat 8.4, SaturatedFat 3.5, Cholesterol 13.1, Sodium 545.4, Carbohydrate 31.3, Fiber 1.2, Sugar 0.5, Protein 5.6

CREAMY MUSHROOM RISOTTO RECIPE BY TASTY



Creamy Mushroom Risotto Recipe by Tasty image

Shop Campbell's® Soup to try this recipe for yourself!

Provided by Campbell's

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 14

3 ¼ cups cremini mushrooms, thinly sliced, divided (can use frozen mushrooms if desired)
2 ½ tablespoons olive oil, divided
1 ½ teaspoons fresh thyme, divided (if using dried, use half the amount)
2 teaspoons kosher salt, divided
¾ cup yellow onion, finely chopped
1 teaspoon garlic, minced
½ stick unsalted butter, divided
¼ cup white wine, or broth
1 cup arborio rice
1 can Campbell's® Family Size Cream of Mushroom Soup
3 cups water
1 ¾ cups grated parmesan cheese, plus more for garnish
½ teaspoon freshly ground black pepper, plus more for garnish
1 ½ tablespoons fresh parsley, plus more for garnish

Steps:

  • Preheat the oven to 350°F (180°C). Line a small baking sheet with parchment paper.
  • On the prepared baking sheet, toss ¾ cup mushrooms with 1½ tablespoons olive oil, ½ teaspoon thyme, and ½ teaspoon salt until well coated.
  • Bake the mushrooms for 10-15 minutes, or until crispy. Remove from the oven and set aside in a warm place.
  • In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, remaining 2½ cups sliced mushrooms, remaining teaspoon of thyme, ½ tablespoon butter, and ½ teaspoon salt. Cook until fragrant, 6-8 minutes.
  • Pour in the white wine and cook until slightly reduced, 1-2 minutes. Add the rice and stir until lightly toasted, about 1 minute.
  • In a medium bowl or large measuring cup, combine the Campbell's® Cream of Mushroom Soup and the water. Stir until completely combined.
  • Add the mushroom soup mixture, about 1½ cups at a time, to the rice mixture and stir until reduced by half. Continue adding more liquid, stirring frequently, until rice is tender and the liquid has been fully absorbed, 10-15 minutes total.
  • Reduce the heat to low and stir in the remaining 3½ tablespoons butter and the Parmesan cheese until melted and well incorporated. Remove the pot from the heat and stir in the remaining teaspoon of salt, the black pepper, and parsley.
  • Immediately divide the risotto between serving bowls and garnish with more Parmesan, the roasted mushrooms, black pepper, and parsley.
  • Enjoy!

Nutrition Facts : Calories 280 calories, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams

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OVEN RISOTTO WITH CRISPY WILD MUSHROOMS - LE CREUSET RECIPES
Place oven rack on the bottom shelf and preheat to 180°C. Mix together mushrooms, garlic, thyme, chilli flakes, 1 tbsp olive oil and season. Roast on bottom oven rack for +/- 30 minutes, tossing halfway through until crispy and set aside. Add 1 tbsp of olive oil in a Le Creuset Toughened Non-Stick 28cm deep frying pan over medium-high heat and ...
From lecreuset.co.za
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RECIPES FOR OVEN RISOTTO WITH CRISPY ROASTED MUSHROOMS WITH …
Search popular online recipes for oven risotto with crispy roasted mushrooms and easily save recipes, create organized grocery lists for the recipes and view nutritional information. Then save recipes for oven risotto with crispy roasted mushrooms and use them in a free meal planner on Say Mmm on Say Mmm-Page 3.
From saymmm.com
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HOW TO MAKE EASY OVEN-BAKED RISOTTO - KITCHN
2020-01-29 Increase the heat to high and pour in the wine. Scrape the bottom of the pan to loosen any browned bits from cooking the pancetta and onion and stir constantly until no liquid remains, 1 to 2 minutes. Pour in 4 cups of the broth, stir to combine, and bring to a boil. Bake the risotto covered for about 15 minutes.
From thekitchn.com
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RISOTTO WITH ROASTED FIELD MUSHROOMS - A NEW GREEN LEAF
2021-03-06 For the roasted mushrooms: 1 pack of mixed field mushrooms (roughly sliced or torn) 2 tbs olive oil. sea salt flakes and cracked pepper. Method: Start by roasting your mushrooms – pre heat your oven to 200C and line an oven tray with baking paper. Arrange the mushrooms onto the tray, evenly spaced. Drizzle with the olive oil and sprinkle with ...
From anewgreenleaf.com
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OVEN-BAKED MUSHROOM RISOTTO RECIPE | GOOD FOOD
1. Preheat oven to 175C. 2. Place a medium-sized oven-proof saucepan over medium heat. Add the knob of butter, and once sizzling, add the olive oil and red onion. Turn the heat to low and cook until the onion is soft and translucent. Add the rice and stir to coat the grains.
From goodfood.com.au
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BEST RECIPE | TRENDING RECIPES | FOOD VIDEOS #SHORTS | CRISPY OVEN ...
#Best #Trending #Recipes #Shorts #Food #VideosCrispy oven baked chicken drumsticksrecipes with ground beef, recipes for dinner, recipes with chicken, recipes...
From youtube.com
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10 BEST OVEN BAKED RISOTTO RECIPES - YUMMLY
2022-05-06 Pea and Sausage Oven Baked Risotto Just Short of Crazy. breakfast sausage, grated Parmesan cheese, kosher salt, freshly ground black pepper and 5 more. Oven-Baked Risotto with Sweet Potato and Kale Yay! For Food. dried rosemary, dry white wine, medium onion, sweet potatoes and 9 more.
From yummly.com
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GREEN BEANS WITH MUSHROOM SOUP - THERESCIPES.INFO
10 Best Green Beans with Cream of Mushroom Soup Recipes ... top www.yummly.com. butter, cremini mushrooms, olive oil, green beans, salt, cream of mushroom soup and 5 more Cream of Mushroom Soup with Wild Rice Marmita medium potato, leek, water, milk, mustard, wild rice, onion, salt and 5 more Sauteed Green Beans Pork sugar, olive oil, pepper, bacon, water, …
From therecipes.info
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CREAMY ROASTED GARLIC & MUSHROOM RISOTTO - HOUSE OF NASH EATS
2018-02-02 Cook the mushrooms in 1 tablespoon of the oil for 5 minutes until they turn brown, then transfer to a bowl and set aside. Wipe out the pan and drizzle with remaining tablespoon of oil. Add the chopped shallots or onion and cook over medium heat for 2-3 minutes, until they begin to soften.
From houseofnasheats.com
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Top Asked Questions

What is the best way to cook mushroom risotto?
Mushroom Prep: Preheat oven to 350 degrees. Toss mushroom ingredients together on a rimmed baking sheet. Risotto Prep: Heat olive oil in a Dutch oven over medium low heat. Add garlic and arborio rice. Saute until the garlic is smelling really yummy and the pan looks dry. Add wine; stir and let it sizzle out.
What is the best way to cook mushrooms in the oven?
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.
Can I make risotto without stirring it?
Sign in 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. 1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick (about 4 cups) 1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
What is a good recipe for a mushroom casserole?
1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick (about 4 cups) 1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling 3 cups homemade chicken stock or low-sodium chicken broth, divided Place racks in bottom third and middle of oven; preheat to 350°F.

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