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Oven Risotto with Mushrooms

Creamy Oven Risotto with Mushrooms for Cozy Nights

This Easy Oven Risotto with Mushrooms is a comforting dinner that requires no constant stirring, infusing rich flavors with creamy textures.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 cup Arborio Rice Can substitute with Carnaroli
  • 8 ounces Mushrooms Button, cremini, shiitake, or oyster
  • 1 medium Onion Can replace with shallots
  • 2 cloves Garlic Minced
  • 4 cups Broth (vegetable or chicken) Homemade preferred
  • 1 cup Parmesan Cheese Can substitute with fontina
  • 2 tablespoons Fresh Herbs Such as parsley, basil, or thyme
  • 2 tablespoons Olive Oil or Butter Plant-based butter optional
Optional Toppings
  • ¼ cup Extra Parmesan Cheese For sprinkling on top
  • 2 tablespoons Fresh Herbs For garnish

Equipment

  • Oven-safe dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large, oven-safe dish, drizzle olive oil or melt butter over medium heat. Sauté diced onions and minced garlic for about 3-4 minutes until fragrant and translucent.
  3. Stir in the Arborio rice and toast for about 2-3 minutes until slightly translucent.
  4. Add sliced mushrooms and mix for about 2 minutes until softened.
  5. Pour in the broth, ensuring the rice is submerged. Simmer gently for about 2 minutes.
  6. Cover the dish tightly and transfer to the oven. Bake for 25 minutes.
  7. After baking, stir in grated Parmesan cheese and let it sit for 5 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 1.5mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month. Reheat with a splash of broth or water to restore creaminess.

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