Description

This Baked Mushroom Risotto is a creamy, comforting dish that requires minimal hands-on time. Combining tender mushrooms, rich Arborio rice, and savory broth, it is baked to creamy perfection in the oven, offering a delicious and effortless twist on traditional risotto. Ideal for weeknight meals or cozy dinners, it delivers deep mushroom flavor, a silky texture, and is accessible to cooks of all skill levels.

Ingredients

Scale

Main Ingredients

1 ½ cups Arborio rice
8 oz cremini or button mushrooms, cleaned and sliced
4 cups warm vegetable or chicken broth
1 small onion, diced
2 cloves garlic, minced
½ cup grated Parmesan cheese
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon fresh thyme or 1 tablespoon fresh parsley, chopped
¼ cup dry white wine (optional)

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Instructions

Prepare the Mushrooms and Aromatics: Clean and slice the mushrooms. Heat butter and olive oil in an oven-safe skillet or pan over medium heat. Sauté the mushrooms until golden brown. Add diced onions and minced garlic, cooking until softened and fragrant to build the savory base.
Toast the Rice: Add the Arborio rice to the mushroom mixture and stir well. Let the rice toast lightly for about 2-3 minutes, enhancing the flavor and texture.
Deglaze and Combine Liquids: Pour in white wine if using, scraping any browned bits from the pan. Allow the wine to mostly evaporate. Then add warm broth and stir briefly to combine everything evenly.
Bake in the Oven: Cover the skillet with a lid or foil and place it in a preheated oven at 375°F (190°C). Bake for 30-35 minutes, checking towards the end until the rice is tender and liquid mostly absorbed, forming a creamy consistency.
Finish with Cheese and Herbs: Remove the risotto from the oven and stir in freshly grated Parmesan cheese and chopped fresh herbs like thyme or parsley. Let the residual heat melt the cheese and enhance the flavors. Serve warm and enjoy.

Notes

Use warm broth to maintain cooking temperature and ensure even rice cooking.
Cover the pan tightly with a lid or foil to trap steam and create a creamy texture.
Do not skip toasting the rice as it adds flavor and prevents mushiness.
Choose fresh, firm mushrooms for better taste and texture.
Allow the risotto to rest a few minutes after baking to thicken and settle.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 2g
Sodium: 600mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 9g
Cholesterol: 25mg