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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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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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

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