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)
Oven risotto with garlic roasted mushrooms and arugula


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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