Oven Risotto with Crispy Roasted Mushrooms

Oven risotto with crispy roasted mushrooms is a luxurious yet convenient take on the traditional stovetop risotto. Creamy Arborio rice is baked to perfection in the oven, then topped with deeply caramelized mushrooms for an earthy, elegant finish.

Why You’ll Love This Recipe

This recipe offers all the creaminess of classic risotto without the need for constant stirring. The oven method makes it hands-off, while the crispy roasted mushrooms add both texture and umami depth. It’s a perfect vegetarian main or side dish, ideal for weeknights or entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Arborio rice
• Olive oil
• Onion or shallots
• Garlic
• Vegetable or chicken broth
• Dry white wine (optional)
• Parmesan cheese
• Butter
• Salt
• Black pepper
• Mixed mushrooms (cremini, shiitake, or button)
• Fresh thyme or parsley (for garnish)

Directions

1. Preheat oven to 375°F (190°C).
2. In a Dutch oven or oven-safe pan, heat olive oil over medium heat. Sauté onion and garlic until soft.
3. Stir in Arborio rice and toast for 2–3 minutes. Add wine if using, and cook until evaporated.
4. Pour in broth, stir, cover, and transfer to the oven.
5. Bake for 20–25 minutes until rice is tender and liquid is mostly absorbed.
6. Meanwhile, toss mushrooms with olive oil, salt, and pepper. Roast on a baking sheet at 400°F (204°C) for 20–25 minutes until crispy.
7. Remove risotto from oven. Stir in Parmesan, butter, salt, and pepper to taste.
8. Top with roasted mushrooms and garnish with herbs.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

• Use porcini mushrooms for an even more robust flavor.
• Add peas or spinach to the risotto for a pop of color.
• Substitute nutritional yeast and vegan butter for a dairy-free version.
• Drizzle with truffle oil for a gourmet touch.

Storage/Reheating

Store risotto in the refrigerator for up to 3 days in an airtight container.
Reheat gently on the stove with a splash of broth to restore creaminess.
Roasted mushrooms can be reheated in a hot skillet or oven for best texture.

FAQs

Can I use another type of rice?

Arborio rice is best for risotto due to its high starch content. Other short-grain rice may work but yield different results.

Can I make this without wine?

Yes, simply omit or replace with a bit of extra broth.

Do I have to roast the mushrooms?

Roasting gives them a crispy, meaty texture, but you can sauté if preferred.

Is oven risotto as creamy as stovetop?

Yes, stirring at the end and adding butter and cheese achieves similar creaminess with less effort.

Can I use pre-sliced mushrooms?

Yes, though whole mushrooms sliced by hand often roast more evenly and have better texture.

What type of broth is best?

Vegetable or chicken broth both work well—choose low sodium for better control of seasoning.

How do I avoid mushy risotto?

Bake just until the rice is al dente and finish on the stovetop if needed.

Can I freeze risotto?

It is not recommended, as the texture will change. Best enjoyed fresh or refrigerated.

What can I serve with this risotto?

It pairs well with a green salad, roasted chicken, or steamed vegetables.

Is this dish gluten-free?

Yes, as long as the broth and any added ingredients are gluten-free.

Conclusion

Oven risotto with crispy roasted mushrooms is a refined yet simple dish that transforms minimal ingredients into something truly special. With its creamy base and savory topping, it offers a perfect balance of texture and flavor without the constant attention traditional risotto demands.

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