Baked mushroom risotto

Baked mushroom risotto offers a creamy, earthy flavor with less hands-on effort than traditional methods. This dish combines ingredients like mushrooms, white wine, and parmesan cheese, baked for a comforting meal.

25 Dec 2025
Cook time 50 min
Prep time 15 min

Ingredients:

2 cups vegetable broth
1/4 cup butter
2 cups mushrooms
1 onion
2 garlic cloves
2 cups white rice
1/2 cup white wine
1/3 cup chives
1/3 cup grated parmesan cheese

Baked mushroom risotto is a delightful twist on the classic stovetop version. By baking the risotto, you can achieve the same creamy texture with a bit less hands-on time, making it perfect for both weeknight dinners and special occasions. This recipe combines the earthy flavors of mushrooms with the rich aroma of white wine and the comforting creaminess of parmesan cheese.

Instructions:

1. Preheat the Oven:
Preheat your oven to 375°F (190°C).

2. Prepare the Vegetable Broth:
Heat the vegetable broth in a saucepan over low heat. Keep it warm.

3. Cook the Mushrooms:
In a large ovenproof skillet or Dutch oven, melt the butter over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are browned and tender. Remove the mushrooms from the skillet and set them aside.

4. Cook the Onions and Garlic:
In the same skillet, add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until they are soft and fragrant.

5. Toast the Rice:
Add the white rice to the skillet with the onions and garlic. Stir well to coat the rice with the butter and vegetables. Cook for about 2 minutes, stirring frequently, until the edges of the rice become slightly translucent.

6. Deglaze with Wine:
Pour in the white wine and stir continuously until the wine has been absorbed by the rice.

7. Combine and Bake:
Return the cooked mushrooms to the skillet. Pour the warm vegetable broth over the rice mixture. Stir well to combine.

8. Bake the Risotto:
Transfer the skillet to the preheated oven. Bake, uncovered, for 25-30 minutes, or until the rice is tender and most of the liquid has been absorbed. Give it a stir halfway through the baking time to ensure even cooking.

9. Finish with Chives and Parmesan:
Once the rice is cooked, remove the skillet from the oven. Stir in the finely chopped chives and grated parmesan cheese. Season with salt and pepper to taste. Mix well until everything is combined and the cheese has melted.

10. Serve:
Serve the baked mushroom risotto hot, garnished with extra chives and grated parmesan if desired.

This baked mushroom risotto is a comforting dish that promises delightful flavors with minimal effort. The combination of mushrooms, parmesan, and a bit of wine creates a satisfying meal that's sure to impress your family and guests alike. Enjoy it with a fresh salad or a side of roasted vegetables for a complete meal.

Baked mushroom risotto FAQ:

How long do I bake the risotto?

Bake the risotto uncovered in a preheated oven at 375°F (190°C) for 25-30 minutes. Stir halfway through to ensure even cooking.

How can I tell if the risotto is done?

The risotto is done when the rice is tender and most of the liquid has been absorbed. A small taste test can confirm if the rice has the desired creaminess.

Can I store leftovers, and how should I do it?

Yes, store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to retain moisture.

What can I substitute for white wine in this recipe?

If you prefer not to use white wine, you can substitute it with additional vegetable broth or a mixture of white grape juice and a bit of vinegar for acidity.

What type of mushrooms work best for baked risotto?

Any variety of mushrooms can be used, but a blend of cremini and shiitake offers a rich flavor. Ensure they are fresh and sliced for even cooking.

Tips:

- Use arborio rice for the best creamy consistency.

- Preheat the oven to 375°F (190°C) for optimal baking.

- Saute the mushrooms separately in a bit of butter or olive oil to bring out their rich flavor before adding them to the risotto.

- Toast the rice slightly in the butter before adding liquids to enhance its nutty flavor.

- Add the vegetable broth and wine gradually, stirring occasionally to ensure the rice absorbs the liquids evenly.

- Check the risotto halfway through the baking time to ensure it's cooking evenly and give it a gentle stir if needed.

- Let the risotto sit for a few minutes before serving to allow the flavors to meld together.

Nutrition per serving

4 Servings
Calories 630kcal
Protein 14g
Carbohydrates 100g
Fiber 3.53g
Sugar 6g
Fat 14g

Baked mushroom risotto