Creamy Oven Risotto with Mushrooms for Cozy Nights

Oven Risotto with Mushrooms is a comforting, creamy dish that is quick and easy to prepare, perfect for cozy nights.

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Prep Time 10

Cook Time 40

Resting Time 5

Total Time 55

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Risotto

1 cup Arborio Rice Provides creamy texture
2 cups Mushrooms (button, cremini, shiitake) Feel free to combine varieties
4 cups Broth (vegetable or chicken) Homemade or low-sodium store-bought
1 Onion Finely chopped
2 cloves Garlic Minced, fresh preferred
½ cup Parmesan Cheese Grated, can swap for fontina or goat cheese
2 tablespoons Olive Oil For sautéing, or substitute with butter

For Garnishing

1 tablespoon Fresh Herbs (optional) Such as basil or parsley for garnish

Equipment

Large oven-safe dish

Method

Step-by-Step Instructions

Preheat your oven to 400°F (205°C).
In a large oven-safe dish, heat olive oil over medium heat. Add onions and garlic, sauté for about 3-4 minutes until translucent.
Stir in Arborio rice and sauté for another 2 minutes until nutty aroma develops.
Pour in broth, stir briefly, and let it come to a gentle simmer for about 2-3 minutes.
Fold in sliced mushrooms and Parm cheese, mix thoroughly, and cover tightly with aluminum foil.
Bake in the preheated oven for 25 minutes.
Carefully remove from the oven, uncover, and stir the risotto. Let it rest for about 5 minutes.
Serve warm, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 54gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 2IUVitamin C: 4mgCalcium: 15mgIron: 8mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat with a splash of broth.

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