Oven risotto with garlic roasted mushrooms and arugula
INGREDIENTS
Mushrooms:
Risotto:
INSTRUCTIONS
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
- 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. Add 2 1/2 cups of the chicken stock. Bring to a simmer.
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