The Pioneer Woman's One-Pan Risotto Is the Ultimate Fall Comfort Dish

No matter the season, one-pan recipes are always a hit in the kitchen. They’re easy to make, packed with flavor, and require minimal cleanup — what’s not to love? The Pioneer Woman, Ree Drummond, has just the dish for those who want a simple yet satisfying meal this fall: a Mushroom and Asparagus Oven Risotto. This recipe is full of earthy flavors, has a creamy texture, and, best of all, doesn’t require the constant stirring of traditional risotto.

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“One-pan recipes are my absolute favorite, and this mushroom and asparagus oven risotto definitely falls into that category,” Drummond says in her YouTube video. “It’s full of flavor, so easy to make, and you’re going to love it — it’s so good!”

To get started, Drummond sautés asparagus in a little olive oil and butter until it’s just tender, then sets it aside. Next, she adds more butter and olive oil to the pan and starts cooking sliced cremini mushrooms. For those looking to mix it up, she suggests using a variety of mushrooms, sliced thin for even cooking. The mushrooms are cooked until golden brown, which takes about five minutes, and then it’s time to add the other ingredients.

The flavor base for this risotto is built with lots of garlic, fresh thyme leaves, and sliced green onions — both the light green and dark green parts. For an extra punch, Drummond throws in some chives. After the herbs are mixed in with the mushrooms, she adds a bit of salt and pepper.

Now, onto the risotto part. Drummond uses Arborio rice, the classic choice for risotto, and stirs it into the mushroom and herb mixture, ensuring the rice is coated in all those delicious flavors. Traditionally, making risotto involves adding broth a little at a time and stirring constantly until the rice is perfectly tender. But Drummond’s oven method skips the stirring altogether; she simply pours all the heated broth into the pan, stirs everything together, covers it, and pops it into a 400-degree oven for about 40 minutes.

“Risotto purists might bristle at this method, but it’s such a great alternative when you don’t want to spend all that time babysitting at the stove,” Drummond explains. “Instead of standing at the stove stirring risotto, I have been living my life for the past 40 minutes.”

When the risotto comes out of the oven, it’s perfectly cooked — the Arborio rice has absorbed all the liquid and is tender and fluffy. To finish, Drummond adds a generous amount of goat cheese and stirs in the asparagus, ensuring every bite has a bit of that crispy green goodness. She tops the dish with arugula, thinly sliced red onion, more green onions, extra goat cheese, and some basil leaves. For a bright touch, she finishes with a sprinkle of lemon zest.

“And with that, the risotto mission is complete,” Drummond says with a smile. “I love how easy this is and all the flavors and textures. You know my life’s motto: why stand and stir if you don’t have to? I might need that on a t-shirt!”

If you’re looking for a delicious, easy-to-make dish that captures the essence of spring, go to the Food Network for the full recipe of The Pioneer Woman’s Mushroom and Asparagus Oven Risotto . It’s perfect for a cozy night in, and with its minimal hands-on time, you’ll have more moments to savor the joys of cooking and eating.