I Can’t Believe It’s Mushroom Risotto!
Um, wait. Risotto on a sheet pan? Uh, yeah! The oven’s heat is very gentle, meaning you don’t have to stir the rice constantly (as you do when making it on the stovetop) since there is such a small chance of scorching the risotto; essentially all you need to do is add liquid and stir every 5 minutes or so. Plus you free up precious stovetop space for other pursuits, whatever those may be. Sheet pan risotto is only as delicious as your broth is—make your own (page 112) or buy the best quality broth you can find. —Raquel Pelzel, author of Sheet Pan Suppers Meatless
- 8 Ounces mushrooms (such as cremini, shiitake, maitake, porcini, chanterelle, or portobello), trimmed and quartered (cut portobellos or other large mushrooms into bite-size pieces)
- 1 small red onion, finely chopped
- 3 garlic cloves, minced
- 3 Tablespoons extra-virgin olive oil
- 1/2 Teaspoon kosher salt, plus extra as needed
- 1/2 Cup dry white wine
- 1 1/4 Cup arborio rice
- 4 1/2 Cups boiling vegetable broth (or equal parts broth and water)
- 3 Tablespoons unsalted butter, at room temperature
- 1/2 Cup finely grated Parmigiano Reggiano cheese
- Freshly ground black pepper
- 1/4 Cup finely chopped fresh flat-leaf parsley leaves or fresh basil leaves
Adjust an oven rack to the middle position and preheat the oven to 400°F.
Place the mushrooms, red onion, garlic, olive oil, and salt in a medium-size bowl and toss to combine. Turn the mixture out onto a rimmed sheet pan and roast, stirring midway through cooking, until the mushrooms are browned, about 20 minutes.
Stir the wine into the mushroom mixture and return the pan to the oven for 5 minutes. Wearing oven mitts, pull the oven rack out partway and stir in the rice. Slide the rack back into place and continue to bake for 5 minutes.
Pull out the oven rack partway again and stir 1 1/4 cups broth into the rice. Carefully slide the rack back into place and bake until the liquid is mostly absorbed, about 8 minutes. Pull out the oven rack partway and stir in another 1¼ cups broth. Carefully slide the rack back into place and bake for 5 minutes more (the rice will start to look more cooked and starchier). Pull the rack out partway once more and carefully stir in 1 cup broth. Bake 5 minutes, then stir in the remaining cup of broth. Bake until the rice is no longer opaque and is tender yet slightly al dente, about 5 minutes more (total cooking time after stirring in the first addition of broth is about 25 minutes).
Stir in the butter followed by the Parmigiano Reggiano cheese. Taste and add salt and pepper as needed. Stir in most of the parsley and sprinkle a little over the top before serving.
Recipe excerpted with permission from Sheet Pan Suppers Meatless by Raquel Pelzel (Workman Publishing, 2017)