Ree Drummond's Mushrooms and Asparagus Oven Risotto | The Pioneer Woman | Food Network

If you don’t have time to stand over the stove making a classic risotto, an oven risotto is the perfect solution! Ree has flavored hers with mushrooms and asparagus, but this versatile dish can be made with other vegetables, as well as most meats and seafood.
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Mushrooms and Asparagus Oven Risotto
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 15 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients

4 tablespoons salted butter
1 tablespoon olive oil
1 bunch asparagus, sliced into rounds, keeping tips whole
Kosher salt and freshly ground black pepper
8 ounces cremini mushrooms, sliced
3 cloves garlic, grated
2 bunches green onions, chopped
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh chives
1 1/2 cups arborio rice
5 1/2 cups chicken broth
4 ounces goat cheese
1 cup fresh arugula
1/4 cup thinly shaved red onion
6 to 8 fresh basil leaves
Zest of 1 lemon

Directions

Preheat the oven to 400 degrees F.

In an ovenproof skillet with a tight-fitting lid, add 2 tablespoons butter, a drizzle of olive oil and the asparagus. Cook over medium heat until bright green, about 3 minutes. Remove to a plate and season with a pinch of salt and pepper.

Add the remaining 2 tablespoons butter to the skillet and another drizzle of olive oil. Add the mushrooms and cook until they have lost their moisture and browned, about 5 minutes. Add the garlic and green onions. Season with a pinch of salt and pepper and stir to combine. Stir in the thyme followed by the chives, then add the rice and stir until it is well coated in the butter and mushrooms. Add the broth and stir. Bring to a simmer, then cover and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, 35 to 45 minutes.

Carefully remove from the oven and remove the lid. Add 3 ounces of the goat cheese and all but 1/4 cup of the reserved asparagus, then stir until creamy. Top with the remaining ounce goat cheese, the asparagus, arugula, red onion, torn basil leaves and lemon zest.

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Ree Drummond's Mushrooms and Asparagus Oven Risotto | The Pioneer Woman | Food Network

[deanharrington]

Sounds Delicious!
I wouldn't turn it Down.
👍😋🤙🤛

[GregCurtin]

Thank yo for the recipe. Probably best to make it with vegetable stock so that it is vegetarian. I do think it needs Parmesan cheese. I love that pot. So much more useful than the traditional Dutch oven. Thank you Food Network social media for posting this.

[donnalaberge]

That dish looks amazing. I am definitely going to make it.

[RH-wjrz]

Glad to see Ree cooking vegetables, finally.

[anandguruji]

Ree Drummond's Mushrooms and Asparagus Oven Risotto

[alicekelly]

Those flowy sleeves over a gas stove gives me anxiety😮