Whether you’re serving Oven Baked Mushroom Risotto as a meatless main or cooking it up for a side dish, this will be the easiest risotto you’ll ever make. With very few ingredients & no standing & stirring, even risotto purists would enjoy this rustic, earthy meal.Jump to Recipe
If you’ve shied away from from cooking risotto in the past, this recipe will be more approachable for you. There’s no constant stirring of the pot as you add splashes of hot broth to the rice mixture hoping you’re going to get just the right creamy consistency that’s synonymous with risotto. Nope. Instead, everything goes into the pan then it’s covered, baked & 25 minutes later you’re rewarded with a creamy risotto.
Use simple brown or white mushrooms. Or, if you can find a selection of fresh, & even some dried mushrooms, then use what you like or is available. I used the mushrooms you see in the pic above: shiitake, oyster, enoki, Swiss brown (cremini) & that rather phalanx looking mushroom, aptly named “king” oyster. My Asian market sells a decent selection of mushrooms but when I’m not in the mood to drive to the market in Indianapolis, then I just use the bog-standard mushrooms, the risotto is still delicious.
If you’re a fellow mushroom lover, then you might want to try these yummy recipes:
- Creamy Mushroom & Sherry Soup
- Mushroom Water Chestnut Sang Choy Bau
- Beef & Mushroom Bolognese Sauce
- Steak, Mushroom & Swiss Open Sandwich
- Mushroom & Swiss Quiche
If you’re looking for an easy side dish for Christmas Day or a meatless main option for a weeknight meal, you can’t go wrong with this oven-baked mushroom risotto. And while Northern Italians may disagree with me & the wanker who will protest this isn’t the way to make risotto, this has the same creamy texture & the slight al dente bite into the plump aborio rice as a traditionally made risotto. But without the fuss. And I like less fuss. Cheers for now, Lovoni xo
OVEN-BAKED MUSHROOM RISOTTO
- You’ll need a large, ovenproof – 14 plus inch frying pan/skillet with a lid.
- 2 tablespoons butter
- 1 onion, diced
- 4 garlic cloves, crushed
- 1 lb mushrooms, cleaned & halved or left whole if small (500g)
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon ground nutmeg
- 1 cup aborio rice
- 1 cup dry white wine
- 2 cups chicken or vegetable broth
- 1 cup finely grated parmesan cheese
- 1/3 cup chopped fresh Italian parsley
- Preheat the oven to 400°F (200°C/gas mark 6).
- Melt the butter in a large ovenproof, flameproof pan over medium heat. Add the onion & garlic. Cook, stirring occasionally, for 5 minutes or until the onion is softened. Add the mushrooms & cook, stirring, for 3 minutes or until mushrooms are starting to soften.
- Add salt, pepper & nutmeg & stir to combine. Add the rice & stir to coat the rice in the buttery mixture.
- Add the wine. Cook, stirring, for 1 minute to combine everything.
- Stir in the broth. Bring to a boil, remove from the heat & cover. Cook in the preheated oven for 25 minutes or until the rice is tender & the risotto is creamy, adding a little more hot broth if it's a little dry or if the rice isn't al dente. Check the rice for doneness – the rice needs to be cooked but still have a little bite to it but not crunchy – think pasta doneness.
- Add the cheese & parsley; stir to combine. Serves as a main meal or 6 to 7 as a side dish.