Roasted Mushroom Risotto With Parsley

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READY IN: 1hr 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400 degrees.
  • Start making your risotto bianco.
  • When you come to step # 11, you need to roast your mushrooms so heat a heavy-bottomed oven proof frying pan or baking pan until medium hot and add a splash of oil.
  • Fry the mushrooms for a minute or 2, until they begin to color, and season with salt and pepper.
  • Add the garlic, thyme, and butter and mix together.
  • Place the pan in the preheated oven and roast the mushrooms for 6 minutes or so, until cooked through and rich in flavor.
  • At step 12 of the bianco, when you add the butter and Parmesan, stir in all the parsley.
  • Roughly chop half the roasted mushrooms and garlic and stir into the risotto, adding a good squeeze of lemon juice to balance the flavors.
  • Divide between the plates and sprinkle over the remaining mushrooms.
  • Serve with grated Parmesan.
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