Description
A simple and delicious oven-baked risotto recipe featuring creamy Arborio rice and crispy roasted mixed mushrooms. This dish offers effortless preparation with minimal stirring, combining rich textures and deep earthy flavors for a comforting and elegant meal perfect for any night of the week.
Ingredients
Scale
Risotto Base
- 1 cup Arborio rice
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion or 2 shallots, finely chopped
- 1/2 cup dry white wine
- 3 to 3 1/2 cups warm vegetable or chicken broth
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Mushrooms
- 12 ounces mixed mushrooms (button, cremini, shiitake), cleaned and sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
Garnishes and Herbs
- Fresh thyme or parsley, chopped (about 2 tablespoons)
- Optional: extra virgin olive oil for drizzling
- Optional: lemon zest for brightness
Instructions
- Prepare the Mushrooms: Preheat your oven to 425°F (220°C). Toss the cleaned and sliced mushrooms in olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, turning once halfway through, until golden brown and crispy.
- Sauté Aromatics and Toast Rice: While the mushrooms roast, heat butter and olive oil in an oven-safe casserole dish over medium heat on the stovetop. Add the finely chopped onion or shallots and cook until translucent. Stir in the Arborio rice and toast it lightly for 2-3 minutes, stirring occasionally.
- Deglaze with White Wine: Pour the white wine into the rice mixture and stir continuously until nearly all of the liquid has evaporated, infusing the rice with subtle acidity.
- Add Broth and Bake: Pour the warm broth evenly over the rice. Cover the casserole dish tightly with foil or a lid and place it in the preheated oven. Bake for 25-30 minutes until the rice is tender and most of the liquid is absorbed. Stir gently once halfway through baking to ensure even cooking.
- Finish with Cheese and Mushrooms: Remove the risotto from the oven and gently fold in the freshly grated Parmesan cheese. Season with salt and pepper to taste. Stir in the crispy roasted mushrooms and sprinkle with chopped fresh herbs. Optionally drizzle with extra virgin olive oil or lemon zest just before serving.
Notes
- Use warm broth to help the rice cook evenly and avoid temperature shocks.
- Don’t skip toasting the rice lightly to enhance the nuttiness and flavor of the risotto.
- Cover the dish tightly while baking to trap steam for perfect rice texture.
- Choose fresh, firm mushrooms for the best crispiness and flavor when roasted.
- Stir gently only once during baking to distribute heat and liquid evenly.
- For a vegan version, substitute butter with vegan margarine and Parmesan with nutritional yeast or vegan cheese.
- Freezing risotto may impact texture; freeze rice only and add fresh mushrooms after reheating if desired.
- Reheat gently with a splash of broth or water to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: oven risotto, crispy mushrooms, baked risotto, comforting dinner, easy risotto, gluten free risotto