Description
Oven risotto with crispy roasted mushrooms is a creamy, low-maintenance version of traditional risotto, topped with golden, caramelized mushrooms for added texture and earthy depth. It’s a rich, satisfying dish that’s perfect as a vegetarian main or elegant side.
Ingredients
Units
Scale
- 1 cup Arborio rice
- 2 tablespoons olive oil (divided)
- 1 small onion or 2 shallots, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and black pepper, to taste
- 12 ounces mixed mushrooms (cremini, shiitake, button), sliced
- Fresh thyme or parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a Dutch oven or oven-safe pot, heat 1 tablespoon olive oil over medium heat. Sauté onion and garlic until softened, about 5 minutes.
- Stir in Arborio rice and toast for 2–3 minutes until lightly translucent. Add wine (if using) and cook until mostly evaporated.
- Pour in broth, stir, cover with a lid, and transfer to the oven. Bake for 20–25 minutes, until rice is tender and liquid is mostly absorbed.
- Meanwhile, preheat another oven to 400°F (204°C). Toss mushrooms with remaining 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring once halfway through, until crisp and golden.
- Remove risotto from oven. Stir in Parmesan, butter, salt, and pepper to taste until creamy and well combined.
- Top risotto with roasted mushrooms and garnish with fresh thyme or parsley. Serve warm.
Notes
- Use porcini mushrooms for a more intense umami flavor.
- Add peas or spinach for a colorful twist.
- Substitute nutritional yeast and vegan butter for a dairy-free version.
- A drizzle of truffle oil adds a luxurious touch.
- Stir in more warm broth when reheating to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg