Nothing quite warms a chilly evening like a bowl of rich, luscious risotto straight from the oven. This Creamy Mushroom Baked Risotto Recipe delivers that cozy, comforting vibe with minimal fuss—creamy, packed with earthy mushrooms, and perfect for any occasion when you want a homemade touch without standing over the stove stirring constantly.
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Why You'll Love This Recipe
I’ll be honest, risotto can be a bit intimidating but this recipe transformed my cooking game. Baking the risotto means you get that creamy texture without hovering by the stove, and the mushrooms add a deep, savory punch that turns an everyday dish into a special meal.
- Simplicity meets elegance: No standing and stirring for ages—just bake it and focus on other things.
- Mushroom magic: Sautéed mushrooms bring umami richness that complements the velvety arborio rice perfectly.
- Perfectly creamy every time: The baking method combined with vigorous stirring at the end unlocks that signature risotto creaminess.
- Customizable comfort food: You can tweak the seasoning or add cream to keep things indulgent or light.
Ingredients & Why They Work
Each ingredient in this Creamy Mushroom Baked Risotto Recipe plays a crucial role, so choosing them carefully is key for success. The mushrooms give a savory backbone, the arborio rice creates that luscious creaminess, and warm broth allows the rice to cook evenly in the oven.
- Cremini/Baby Bella mushrooms: These have a meaty texture and earthy flavor that’s more intense than common white mushrooms, making your risotto more flavorful.
- Unsalted butter: Butter adds richness, and using unsalted allows you to control the saltiness carefully for the perfect balance.
- Olive oil: Helps sauté and caramelize without overpowering the dish, plus gives a lovely mouthfeel.
- Low sodium soy sauce: A touch here amps up umami without making the dish salty—subtle magic.
- Shallots: Finely chopped, they bring a sweet, delicate onion flavor that’s gentle yet very aromatic.
- Arborio rice: The essential rice for risotto. Its high starch content delivers the creamy texture that’s so beloved.
- Garlic: Adds a subtle punch of flavor when minced finely, but never overpowering.
- Low sodium chicken broth: Using warm broth helps the rice cook uniformly, and low sodium lets you adjust seasoning later without going overboard.
- Dried parsley, basil, thyme, salt, and pepper: These herbs season the risotto gently without stealing the spotlight.
- Parmesan cheese: Freshly shredded for the best melting and savory depth.
- Heavy cream (optional): For those moments you want your risotto extra decadent and saucy.
Make It Your Way
I love experimenting with this recipe by adding my favorite twist: swapping out some mushrooms for sautéed wild mushrooms or adding a handful of fresh herbs at the end for brightness. Feel free to make it yours!
- Variation: Once, I stirred in a handful of sautéed spinach at the end and it was a delicious way to sneak in some greens without overpowering the dish.
- Dietary tweak: For a vegetarian version, swap chicken broth for a flavorful vegetable broth—just make sure it’s low sodium to control the salt.
- Seasonal change: Swap in porcini or shiitake mushrooms when they’re in season for extra depth and a more intense mushroom flavor.
Step-by-Step: How I Make Creamy Mushroom Baked Risotto Recipe
Step 1: Toasting the Rice to Perfection
Start by warming butter and olive oil in your Dutch oven, then toss in the finely chopped shallots. Sauté for 2 minutes until they soften and smell sweet. Add the Arborio rice and stir continuously for 3-4 minutes—this toasting step is crucial! You'll notice the edges of the rice grains turn a bit translucent; that's your cue that the rice is ready to absorb the broth properly without getting mushy.
Step 2: Garlic and Broth Join the Party
Mix in the minced garlic, sautéing just 30 seconds so it doesn’t brown or get bitter. Pour in most of the warmed chicken broth, stir in the dried herbs and seasoning, then crank the heat up to bring it just to a simmer around the edges. Cover it tight and pop the whole pot into the preheated 400°F oven. Bake for 15-18 minutes until the rice is tender but still has a little bite.
Step 3: The Mushrooms Take Center Stage
While the risotto’s baking, grab your cast iron skillet and melt butter with olive oil. Cook the sliced mushrooms in batches, spreading them out so they brown evenly without steaming. Let them sit untouched for a good 3 minutes before stirring to get that beautiful caramelization. Once the liquid evaporates and mushrooms are golden, splash in soy sauce, salt, and pepper for a quick seasoning boost. Cooking mushrooms separately is a game-changer—you get flavor-packed bites instead of mushy mushrooms.
Step 4: The Grand Finale - Creamy, Cheesy Stir
Take the risotto out of the oven and stir in the remaining broth if it needs moisture. Then add butter cubes and Parmesan cheese, stirring vigorously to coax out that starch and create the signature creamy texture. Fold in the sauteed mushrooms gently, and for extra luxury, stir in some heavy cream or a bit more broth to loosen things up. Taste and adjust salt and pepper—this is the moment to perfect the seasoning!
Top Tip
Over the years, this recipe has taught me that attention to detail and patience are key to risotto success. Baking frees you from constant stirring — but don’t skip the vigorous stirring at the end! These tips helped me transform risotto from a daunting task into a weeknight favorite.
- Use a tight-fitting lid: Ensures moisture stays in and the rice cooks evenly without drying out.
- Don’t rinse your rice: Those natural starches are your secret weapon for creamy risotto.
- Sear mushrooms properly: Patience to let them brown creates incredible depth; don’t rush this step.
- Adjust seasoning last: The flavors deepen during baking, so wait until the end to add salt and pepper to balance it perfectly.
How to Serve Creamy Mushroom Baked Risotto Recipe
Garnishes
I like finishing this risotto with a sprinkle of freshly chopped flat-leaf parsley or thyme for brightness and a little cracked black pepper on top. A drizzle of good-quality olive oil or even a touch of truffle oil can elevate it for entertaining or a special weeknight treat.
Side Dishes
This risotto is richly satisfying on its own, but pairing it with a simple arugula salad dressed in lemon vinaigrette cuts through the creaminess beautifully. Roasted or grilled seasonal vegetables add variety and color to your plate too.
Creative Ways to Present
For dinner parties, I sometimes bake this risotto in individual ramekins for charming personal servings. Or serve it as a base topped with seared scallops or grilled chicken for an impressive plated entrée.
Make Ahead and Storage
Storing Leftovers
Store any leftover risotto in an airtight container in the fridge for up to 3-5 days. It thickens as it cools, but don’t worry—rescuing it is easy!
Freezing
While I usually recommend enjoying risotto fresh, you can freeze leftovers in small portions. Thaw gently in the fridge overnight before reheating.
Reheating
To reheat, I warm the risotto slowly in a skillet with a splash of chicken broth or water to loosen the texture and stir frequently until creamy and heated through. Adding a little butter or cheese during reheating helps revive that fresh-cooked indulgence.
Frequently Asked Questions:
Arborio rice is essential for achieving the creamy, slightly chewy texture characteristic of risotto. Using other types like long-grain rice won’t absorb liquid the same way and can result in a mushy or dry texture. Stick with Arborio for best results.
Baking risotto simplifies the process by cooking the rice evenly without constant stirring. The oven's even heat gently simmers the rice in broth, saving you time and reducing fuss while still producing creamy, perfectly cooked risotto.
Absolutely! Just substitute the chicken broth for a rich vegetable broth, use vegan butter or olive oil, and swap the Parmesan for nutritional yeast or a vegan cheese alternative. The mushrooms ensure the dish stays flavorful and satisfying.
Avoid rinsing mushrooms under water as they absorb moisture and won’t brown well. Instead, gently wipe them with a damp paper towel or use a soft brush to remove any dirt. This keeps their flavor concentrated and texture perfect when sautéing.
Final Thoughts
This Creamy Mushroom Baked Risotto Recipe holds a special place in my heart because it makes such a traditionally labor-intensive dish approachable and enjoyable. It’s my go-to when I want to impress without stress, and I hope you’ll find the same joy in making it as I have. Give it a try—I promise, you’ll be amazed how soothing this creamy, mushroomy goodness can be!
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Creamy Mushroom Baked Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This creamy baked mushroom risotto recipe combines tender Arborio rice with sautéed cremini mushrooms, Parmesan cheese, and a touch of heavy cream for a rich, comforting dish. The risotto is baked in the oven, making it easier to prepare while still achieving the creamy texture that traditional stovetop risottos are known for.
Ingredients
Mushrooms
- 1 pound cremini/baby bella mushrooms sliced ⅛-inch thick – divided
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 1 tablespoon low sodium soy sauce divided
- ½ teaspoon salt divided
- ½ teaspoon pepper divided
Risotto
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter divided
- 2 shallots finely chopped
- 1 ½ cups Arborio rice
- 4 cloves garlic minced
- 6 cups low sodium chicken broth, warmed divided
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup freshly shredded Parmesan cheese
- ¼ to ½ cup heavy cream (optional)
Instructions
- Prepare the Risotto Base: Preheat your oven to 400 degrees F. In a large Dutch oven with a tight-fitting lid, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add finely chopped shallots and sauté for 2 minutes until fragrant. Add the Arborio rice and stir continuously, cooking until the edges of the rice look translucent and toasted, about 3 to 4 minutes. Add minced garlic and sauté for an additional 30 seconds.
- Cook the Risotto in the Oven: Pour in 5 ½ cups of warm chicken broth and add dried parsley, basil, thyme, salt, and pepper. Increase the heat to high until the mixture begins to simmer around the edges. Then cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 15 to 18 minutes, or until the rice is tender and most liquid has been absorbed.
- Sauté the Mushrooms: While the risotto bakes, heat 2 tablespoons butter and 1 tablespoon olive oil in a large cast iron skillet over medium heat. Increase the temperature to medium-high and add half the sliced mushrooms in an even layer. Let cook undisturbed for 3 minutes, then stir occasionally and cook for another 3 to 5 minutes until the liquid evaporates and mushrooms turn golden brown. Add ½ tablespoon soy sauce, ¼ teaspoon salt, and ¼ teaspoon pepper, cook for another 60 seconds, then transfer mushrooms to a plate. Repeat the process with the remaining mushrooms.
- Combine and Finish the Risotto: When the risotto is done baking, remove it from the oven. Stir in the remaining ½ cup chicken broth if the rice is not fully cooked or needs more moisture. Add 3 tablespoons cubed butter and the freshly shredded Parmesan cheese. Stir vigorously until the butter and cheese melt completely, releasing the starch and enhancing creaminess. Fold the cooked mushrooms into the risotto. Optionally, mix in heavy cream or additional chicken broth to achieve a creamier, saucier texture. Adjust seasoning with additional salt and pepper to taste.
Notes
- Use a wide, heavy pot like a cast iron Dutch oven with a tight-fitting lid to ensure even cooking and prevent broth evaporation.
- Only use Arborio rice for the best creamy texture; other rice varieties can become mushy or not absorb liquid properly.
- Do not rinse the rice; the starch on the rice helps create the creamy texture of risotto.
- Toast the rice before cooking to add flavor and help the grains absorb liquid slowly, maintaining texture.
- Use low sodium chicken broth to better control the saltiness of the dish.
- Always warm the chicken broth before adding it to the rice to keep the cooking temperature consistent and promote proper starch release.
- If the rice is still crunchy but broth is gone, add more broth and continue baking until desired doneness.
- Stir vigorously after adding butter and cheese to encourage starch release and creaminess.
- Use mushrooms that brown well and have good flavor, such as cremini or shiitake mushrooms.
- Clean mushrooms with a damp paper towel rather than rinsing to prevent them from absorbing too much water.
- Cook mushrooms separately from the risotto to maintain their texture and flavor.
- Salt mushrooms at the end of cooking to help them brown properly.
- Adjust salt at the end to enhance flavors, adding a little at a time.
- Heavy cream is optional; use it if you want an extra creamy risotto but avoid if already very saucy.
- The final risotto should be creamy and saucy but not soupy, with rice tender but slightly firm (soft al dente).
- Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat with added broth to restore creaminess.
- Reheat by gently warming in a skillet with broth or water, stirring often, and adding butter and salt as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 45 mg
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