Description
This creamy, flavorful baked mushroom risotto is a hands-off way to make a classic Italian dish. With earthy mushrooms, Parmesan cheese, and a hint of garlic, it’s the perfect comfort food that practically cooks itself in the oven.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large oven-safe pot, melt the butter over medium heat. Add the chopped onions and minced garlic, cooking until translucent, about 3-4 minutes.
- Add the Arborio rice and sliced mushrooms, cooking for 2-3 minutes, stirring occasionally.
- Pour in the broth and bring the mixture to a simmer.
- Cover the pot with a lid or aluminum foil and bake in the preheated oven for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from the oven and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- If you prefer a creamier risotto, add a splash of heavy cream or more butter at the end.
- Feel free to add herbs like thyme or rosemary for extra flavor.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes