Oven Baked Risotto With Roasted Mushrooms and Beans
Risotto is a laborious dish that requires standing over the stove and stirring constantly while it cooks. This version takes the stirring away by letting it cook in the oven instead so you are free to do other things while dinner cooks.
Ingredients
- 2 Tbsp canola oil divided
- 1 small onion diced
- 1 cup Arborio rice
- 3.5 cups low sodium vegetable broth
- 1 14.5-oz can great northern beans rinsed and drained
- 8 oz mushrooms sliced
- 1/4 tsp dried thyme
- 1/2 cup Parmesan cheese
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 Tbsp parsley chopped (optional)
Instructions
- Preheat oven to 425°F with racks in upper and bottom third of oven.
- Heat 1 tablespoon of oil in an oven-safe pan that has a lid over medium high-heat on the stove. Add the onions and sauté until softened, about 3 minutes. Stir in the Arborio rice and continue to cook until the rice is well coated with oil and very lightly toasted. Add the broth and the beans. Stir well and bring to a boil. Cover with the lid and place in the bottom oven rack. Bake for 30 minutes.
- Meanwhile, put the mushrooms on a sheet pan and toss with the remaining tablespoon of oil and the thyme. Put in the top oven rack to roast when the rice has about 10 minutes left so that they finish cooking together.
- Stir the mushrooms into the risotto along with the Parmesan cheese, salt and pepper. Top with parsley and serve.
Notes
Kid Friendly Tip: Steam some peas and stir into the risotto at the end of the cooking time to appeal to younger taste buds.
Nutrition
Calories: 429kcalCarbohydrates: 66gProtein: 18gFat: 12gSaturated Fat: 3gCholesterol: 11mgSodium: 608mgFiber: 6gSugar: 3g
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