Ingredients
- 2 1/2 tbsp olive oil
- 3 cloves garlic
- 1 lb mushrooms
- 1 tsp salt
- 1 tbsp olive oil
- 3 cloves garlic
- 1 cup arborio rice
- 1/2 cup dry white wine
- 3 1/2 cups chicken broth
- 1 cup freshly grated parmesan cheese
- 2 tbsp butter
- 1 lemon
- 1 tsp salt (optional)
Steps
- Heat the oven to 425 F and toss the mushrooms with 2 1/2 tablespoons oil, three garlic cloves, and salt on a baking sheet.
- Roast the mushrooms for 15 minutes until browned and tender.
- Warm the remaining oil in a large ovenproof skillet over medium heat, then cook the remaining garlic for 1 minute.
- Stir in the rice and wine, cook for 2 minutes, then add the broth and cover the skillet.
- Bake at 375 F for 20 minutes until the rice is tender and the liquid is absorbed.
- Stir in the parmesan, butter, lemon juice, and salt, then fold in the roasted mushrooms.
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