Oven Risotto with Crispy Mushrooms

Name: Oven Risotto with Crispy Mushrooms
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup Arborio rice; 4 cups vegetable broth; 1 medium onion, diced; 2 cloves garlic, minced; 1 cup white wine; 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; Salt and pepper to taste; 8 oz mushrooms, sliced; 2 tablespoons butter; 1 tablespoon fresh thyme, chopped; Salt to taste

Highlighted under: Homestyle Comfort Plates

Discover the comforting flavors of Oven Risotto with Crispy Mushrooms, a delightful twist on traditional risotto that requires minimal stirring and delivers maximum flavor.

Created by

Olivia

Last updated on 2025-12-16T20:46:18.914Z

This dish combines creamy Arborio rice with the earthy flavor of mushrooms, baked to perfection in the oven. It's an easy, hands-off approach to a classic Italian favorite.

        Why You'll Love This Recipe
        Creamy texture that's rich and satisfying
Crispy mushrooms add a delightful crunch
Perfectly cooked risotto without constant stirring
Great for family dinners or entertaining guests

      

The Magic of Oven Risotto

Oven risotto is a game-changer for those who love the creamy texture of traditional risotto but find the constant stirring tedious. By transferring the risotto to the oven, you can achieve that perfect, creamy consistency without the hassle. This method allows the rice to absorb the flavors of the broth and wine evenly, resulting in a dish that is both rich and satisfying.

The beauty of this recipe lies in its simplicity. With just a few ingredients and minimal effort, you can serve a dish that feels gourmet. The oven does the heavy lifting, allowing you to focus on preparing the crispy mushrooms, which add an irresistible crunch and depth of flavor to the creamy risotto.

Perfect Pairings

Oven Risotto with Crispy Mushrooms pairs beautifully with a variety of sides and beverages. For a light and refreshing accompaniment, consider a simple arugula salad dressed with lemon vinaigrette. The peppery notes of arugula contrast nicely with the rich and creamy risotto, creating a well-rounded meal.

When it comes to wine pairings, a crisp Sauvignon Blanc or a light Pinot Grigio complements the dish wonderfully. The acidity of the wine helps to cut through the creaminess of the risotto, enhancing the overall dining experience. Whether for a family dinner or a special occasion, this dish is sure to impress.

Customizing Your Risotto

One of the great advantages of risotto is its versatility. You can customize this oven risotto to suit your tastes or dietary preferences. Consider adding seasonal vegetables like peas, asparagus, or spinach for added nutrition and flavor. Simply stir them in before baking to incorporate them seamlessly into the dish.

For those looking to elevate the dish further, try incorporating proteins such as cooked chicken, shrimp, or even crispy pancetta. These additions not only enhance the flavor but also transform the risotto into a heartier meal suitable for any occasion.

Ingredients

For the Risotto

1 cup Arborio rice
4 cups vegetable broth
1 medium onion, diced
2 cloves garlic, minced
1 cup white wine
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste

For the Crispy Mushrooms

8 oz mushrooms, sliced
2 tablespoons butter
1 tablespoon fresh thyme, chopped
Salt to taste

Combine all ingredients in a large bowl before baking.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C).

Sauté the Aromatics

In a large oven-safe pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent.

Add the Rice

Stir in the Arborio rice, cooking for 2-3 minutes until the rice is lightly toasted.

Pour in the Wine

Add the white wine, stirring until mostly absorbed.

Add Broth and Cheese

Pour in the vegetable broth, bring to a simmer, then stir in the Parmesan cheese. Season with salt and pepper.

Bake in the Oven

Cover the pot and transfer it to the preheated oven. Bake for 30 minutes.

Prepare the Mushrooms

While the risotto bakes, melt butter in a skillet over medium-high heat. Add sliced mushrooms, thyme, and salt. Cook until crispy.

Serve

Once the risotto is done, fluff with a fork and top with crispy mushrooms before serving.

Enjoy your delicious Oven Risotto with Crispy Mushrooms!

Storing and Reheating

If you have leftovers, store the risotto in an airtight container in the refrigerator for up to three days. To maintain its creamy texture, reheat gently on the stovetop with a splash of broth or water. This will help revive the dish and prevent it from drying out, keeping it as delicious as when it was first made.

Freezing risotto is also an option, though keep in mind that the texture may change slightly upon thawing. If you choose to freeze, do so in individual portions to make reheating easier. Thaw overnight in the refrigerator before reheating.

Nutritional Benefits

This oven risotto is not only comforting but also offers a range of nutritional benefits. Arborio rice is a good source of carbohydrates, providing energy for the body. The addition of mushrooms contributes essential vitamins and minerals, including vitamin D and B vitamins, which are crucial for maintaining a healthy immune system.

Using vegetable broth instead of chicken broth makes this dish vegetarian-friendly while still packing in flavor. The Parmesan cheese adds protein and calcium, making this risotto a hearty meal option that can keep you satisfied and nourished.

Questions About Recipes

→ Can I use different types of mushrooms?

Yes! Feel free to mix and match your favorite mushrooms for varied flavors.

→ Is this recipe gluten-free?

Yes, as long as you use gluten-free vegetable broth and ensure all other ingredients are gluten-free.

→ Can I prepare this risotto ahead of time?

While best served fresh, you can prepare the risotto up to the baking step and refrigerate it until ready to bake.

→ What can I serve with this risotto?

This risotto pairs well with a simple green salad or roasted vegetables.