Oven risotto with garlic roasted mushrooms and arugula

INGREDIENTS
Mushrooms:

• 2–3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 lb. mushrooms, sliced
• 1 teaspoon salt

Risotto:

• 1 tablespoon olive oil 
• 3 garlic cloves, minced
• 1 cup arborio rice
• 1/2 cup dry white wine
• 3–4 cups chicken broth
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons butter
• zest and juice of one lemon
• 1 teaspoon salt (more or less to taste)

INSTRUCTIONS

1. Mushroom Prep: Preheat oven to 350 degrees. Toss mushroom ingredients together on a rimmed baking sheet.
2. 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. Add 2 1/2 cups of the chicken stock. Bring to a simmer.
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