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Oven Risotto with Crispy Roasted Mushrooms

Anna Stockwell
  • 80 minutes
  • Serves 4

INGREDIENTS

3

Garlic cloves

1/2 tsp

Lemon, zest

1

Lemon

1

Onion, medium

1/3 cup

Parsley, leaves

1 lb

Shiitake, mixed wild

6

Thyme, sprigs

3 cups

Chicken stock or low-sodium chicken broth, homemade

1 cup

Arborio rice

1/2 tsp

Black pepper, freshly ground

1 3/4 tsp

Kosher salt

1/4 tsp

Red pepper flakes

3/8 cup

Olive oil, extra-virgin

2 tbsp

Butter, unsalted

2 oz

Parmesan

1/2 cup

Dry vermouth or white wine