comment icon 78 more comments You can make risotto in the oven! Is oven risotto news to you? Have I just been living under a sad, dry, risotto-less rock for, like, forever? I feel like I’ve been missing out so hardcore on the possibility to a) keep my cool, and b) still eat Parmesany, lemony, restaurant-level risotto for dinner. Essentially what we have here is the best parts of risotto – sauteed garlic, a splash of dry white wine, and that perfect flavor-trio of lemon and butter and Parmesan all packaged up in impossibly creamy texture – with an BONUS thing that isn’t normally a part of risotto – a little extra time on your hands. Plus, I mean, obviously you know. The roasted mushrooms bathed in olive oil and garlic are a stand-alone item in and of themselves. But that really needs no explanation. Our ingredient list is pretty short here:
Mushrooms Arborio rice – is it pasta? is it rice? it’s that deliciously elusive in-between GIVE ME MORE! Butter – not too much Lemon – don’t be shy White wine Parmesan cheese You, on the couch in athleisure (FINE pajamas), cozying up with a bowl of this and fully living your best life now
I like to toss a little arugula salad together (just using the extra lemon / Parm / olive oil / salt) and use it to kind of wake up the plate visually, but girl, you know that is op – tion – al. This one is all about the roasty golden mushrooms and that savory, lip-licking, ridiculously good risotto. The true hero of our weeknights. This recipe was inspired by the oven risotto from Epicurious! This is very similar to theirs, but mine just has a shorter, more basic ingredient list and some lemon excessiveness in the best possible way.
Check Out Our Video For How To Make Oven Risotto:
One More Thing!
This recipe is part of our easy weeknight dinners page. Check it out! 4.8 from 37 reviews
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)
I usually move the mushrooms to the top rack once I take the risotto out. I served mine with just a little side of arugula tossed with some extra olive oil, lemon juice, salt, and Parmesan. Be sure to use freshly grated Parmesan cheese – the bagged stuff doesn’t melt in quite as smoothly as the finely, freshly grated stuff. It’s very important that you bring that risotto pot to a simmer before putting it in the oven. I forgot to do this one time and it resulted in completely under-done risotto that I pretty much had to cook full-stop on the stove. The lemon juice really makes this come together. You want just enough for it to wake the whole dish up, but not so much that it screams LEMON. I used the juice of one whole (very juicy) lemon, and I usually just taste as a I go. Do as you wish!
