If you've ever made risotto, you know that preparing it involves lots of stirring. Luckily, there's an alternative: popping it into the oven. While the oven is in use, throw in some mushrooms for a crispy topping. This meal takes about 50 minutes to prepare and serves four.

Ingredients

• 1 pound mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4-inch thick (about 4 cups)
• 3 garlic cloves, peeled, thinly sliced
• 6 thyme sprigs
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 3/4 teaspoon kosher salt, divided
• 1 medium onion, finely chopped
• 1 cup Arboriorice
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry vermouth or white wine
• 3 cups homemade chicken stock or low-sodium chicken broth, divided
• 2 ounces finely grated Parmesan (about 1 cup)
• 2 tablespoons cold unsalted butter, cut into pieces
• 1/2 teaspoon finely grated lemon zest
• 1/3 cup coarsely chopped parsley leaves
• Lemon wedges (for serving)

Directions

1. Place the racks in the bottom third and middle of the oven. Preheat oven to 350 degrees Fahrenheit.
2. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 teaspoon salt on a rimmed baking sheet. Roast on the bottom rack, tossing halfway through, until deeply golden brown and crisp, about 25 to 30 minutes.
3. Heat 2 tablespoons oil in a large ovenproof Dutch oven or heavy pot over medium-high heat. Add onion and cook until softened, about 3 to 5 minutes.
4. Stir in rice, and season with pepper and 1/2 teaspoon salt. Cook, stirring occasionally, for about 2 minutes. Add vermouth, and bring to a simmer until the pan is almost dry, about 2 minutes. Add 2 1/2 cups of stock. Bring to a simmer, cover, and bake in the oven until the liquid is mostly absorbed but the rice is still slightly firm, about 16 to 18 minutes.
5. Return the pot to the stove, and heat over medium-high heat. Add remaining 1/2 cup of stock and cook, stirring constantly, until the rice is tender, about 2 minutes. Remove from the heat, and stir in Parmesan, butter, and lemon zest. Season to taste with salt and add warm water, if needed. The risotto should be thick but still pourable.
6. Transfer the risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil, and serve with lemon wedges.

Source: Epicurious.com