Oven-Baked Risotto Recipe

It’s funny how some of the best meals come from unexpected places, or in this case, unexpected methods. I’ve always been a bit intimidated by risotto. The constant stirring, the watchful eye – it seemed like a culinary tightrope walk. But then I stumbled upon this oven-baked risotto recipe, and let me tell you, it’s a game-changer. Not only does it simplify the process dramatically, freeing you up to tackle other kitchen tasks, but it also delivers an incredibly creamy and flavorful risotto. The star of the show, however, is undoubtedly the crispy roasted mushrooms. Their earthy depth and satisfying crunch provide the perfect counterpoint to the rich, velvety risotto. My family, even my notoriously picky eaters, absolutely devoured this dish. It’s become a regular in our rotation, a testament to its ease and deliciousness. If you’re looking for a comforting, flavorful, and surprisingly simple meal that will impress everyone at the table, look no further. This oven risotto with crispy roasted mushrooms is it.

Ingredients

To embark on this culinary adventure, gather the following fresh and flavorful ingredients. We’ve broken down the ingredients into two key sections: those for the creamy, dreamy oven risotto, and those essential for achieving perfectly crispy, roasted mushrooms. Using high-quality ingredients will significantly elevate the final dish, so opt for fresh produce and good quality broth whenever possible. Let’s get started with the building blocks of this fantastic meal!

For the Oven Risotto:

• Arborio Rice: 1 ½ cups. Arborio rice is the quintessential choice for risotto. Its high starch content is crucial for creating that signature creamy texture. Look for it in most supermarkets, often near other types of rice or in the Italian food section. Don’t substitute with other types of rice, as the starch content and cooking properties are different and will affect the final outcome of your risotto.
• Vegetable Broth: 6 cups, low sodium. Vegetable broth forms the flavorful foundation of our risotto. Using low sodium broth allows you to control the salt level in the dish and season to your preference. High-quality vegetable broth will enhance the overall taste. You can also use homemade vegetable broth for an even richer flavor.
• Dry White Wine: ½ cup (optional, but highly recommended). A splash of dry white wine, like Pinot Grigio or Sauvignon Blanc, adds a layer of acidity and complexity to the risotto. The alcohol cooks off, leaving behind a subtle fruity note that complements the earthy mushrooms beautifully. If you prefer to omit the wine, simply substitute with an equal amount of vegetable broth.
• Yellow Onion: 1 medium, finely chopped. Onion provides aromatic depth to the risotto base. Yellow onion is a versatile choice, offering a mild yet distinct flavor that builds the foundation of many savory dishes. Ensure it’s finely chopped for even cooking and to blend seamlessly into the risotto.
• Garlic: 2 cloves, minced. Garlic is another essential aromatic that adds pungent flavor to the risotto. Freshly minced garlic is always preferred for its brighter, more pronounced taste. Don’t be shy with the garlic; it complements the mushrooms and onion wonderfully.
• Parmesan Cheese: ½ cup, grated, plus extra for serving (optional, can be substituted with nutritional yeast for vegan option). Parmesan cheese is the traditional finishing touch for risotto, adding a salty, umami richness and creamy texture as it melts into the hot rice. Freshly grated Parmesan is best for both flavor and melting quality. For a vegan version, nutritional yeast provides a cheesy, savory flavor alternative.
• Butter: 2 tablespoons (can be substituted with olive oil for vegan option). Butter adds richness and a velvety texture to the risotto. It also helps to emulsify the sauce, creating a smooth and luxurious final dish. For a vegan option, use a good quality olive oil or vegan butter alternative.
• Fresh Thyme: 1 teaspoon, chopped. Fresh thyme provides a subtle earthy and slightly lemony note that pairs perfectly with mushrooms and risotto. Its delicate flavor enhances the overall aroma and taste profile of the dish.
• Fresh Parsley: 2 tablespoons, chopped, for garnish. Fresh parsley adds a bright, herbaceous finish to the risotto, both in flavor and visual appeal. It provides a pop of freshness and a welcome contrast to the richness of the risotto and mushrooms.
• Olive Oil: 2 tablespoons. Olive oil is used to sauté the onion and garlic, and also to roast the mushrooms. Choose a good quality olive oil for its flavor and health benefits.
• Salt and Black Pepper: To taste. Seasoning is crucial for bringing out the flavors of all the ingredients. Taste and adjust salt and pepper throughout the cooking process to ensure a perfectly balanced dish.

For the Crispy Roasted Mushrooms:

• Mushrooms: 1 pound, mixed (cremini, shiitake, oyster, or your favorites). A mix of mushrooms offers a variety of textures and flavors, creating a more complex and interesting topping for the risotto. Cremini (baby bella) mushrooms are a readily available and flavorful base. Shiitake and oyster mushrooms add unique textures and umami notes. Feel free to use your favorite types of mushrooms or whatever looks best at your local market.
• Olive Oil: 3 tablespoons. Olive oil is essential for roasting the mushrooms, helping them to become crispy and flavorful. It also prevents them from drying out in the oven.
• Garlic Powder: 1 teaspoon. Garlic powder adds a concentrated garlic flavor to the mushrooms, enhancing their savory profile. It’s a convenient way to infuse garlic flavor throughout the mushrooms as they roast.
• Dried Thyme: 1 teaspoon. Dried thyme complements the fresh thyme in the risotto and adds a warm, earthy flavor to the roasted mushrooms. It’s a robust herb that stands up well to roasting.
• Salt and Black Pepper: To taste. Seasoning is just as important for the mushrooms as it is for the risotto. Salt and pepper enhance their natural flavors and contribute to their crispy texture.

Instructions

Now that we have all our ingredients prepped and ready, let’s dive into the step-by-step instructions for creating this delightful oven risotto with crispy roasted mushrooms. This method simplifies the traditional risotto process, making it achievable for even novice cooks while still delivering exceptional results. Follow these instructions carefully, and you’ll be rewarded with a creamy, flavorful risotto and perfectly crispy mushrooms.

Step 1: Prepare the Crispy Roasted Mushrooms

1. Preheat Oven and Prep Mushrooms: Preheat your oven to 400°F (200°C). While the oven is heating, prepare your mushrooms. Clean the mushrooms by gently brushing off any dirt with a dry paper towel or mushroom brush. Avoid washing them with water, as they can absorb excess moisture and become soggy. If using larger mushrooms like shiitake or oyster, slice them into bite-sized pieces. Cremini mushrooms can be halved or quartered depending on their size.
2. Toss Mushrooms with Seasonings: In a large bowl, combine the prepared mushrooms, 3 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, salt, and black pepper. Toss everything together thoroughly to ensure the mushrooms are evenly coated with oil and seasonings. This step is crucial for achieving flavorful and crispy mushrooms.
3. Roast the Mushrooms: Spread the seasoned mushrooms in a single layer on a large baking sheet. Avoid overcrowding the pan, as this will steam the mushrooms instead of roasting them, preventing them from becoming crispy. If necessary, use two baking sheets. Roast in the preheated oven for 20-25 minutes, or until the mushrooms are tender and nicely browned and crispy around the edges. Stir the mushrooms halfway through roasting to ensure even cooking and crisping. Keep a close eye on them towards the end to prevent burning.
4. Set Aside: Once the mushrooms are roasted to golden brown perfection, remove them from the oven and set aside. They will continue to crisp up slightly as they cool.

Step 2: Sauté Aromatics for the Risotto Base

1. Sauté Onion: In a large, oven-safe pot or Dutch oven (at least 3 quarts) over medium heat, melt 2 tablespoons of butter (or olive oil). Add the finely chopped yellow onion and sauté for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent browning. Sautéing the onion softens it and releases its aromatic compounds, forming the flavor base of the risotto.
2. Add Garlic and Thyme: Add the minced garlic and chopped fresh thyme to the pot with the softened onions. Sauté for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the garlic and thyme briefly releases their flavors and infuses the oil, adding another layer of complexity to the risotto.

Step 3: Toast the Arborio Rice and Deglaze

1. Add Arborio Rice: Add the Arborio rice to the pot and stir to coat it well with the butter and aromatics. Toast the rice for 2-3 minutes, stirring constantly, until the edges of the rice grains become translucent and the rice is slightly fragrant. Toasting the rice is a crucial step in risotto making. It helps to create a nutty flavor and allows the rice to absorb liquid gradually, contributing to the creamy texture.
2. Deglaze with White Wine (Optional): If using white wine, pour it into the pot and stir constantly until it is completely absorbed by the rice. This usually takes about 1-2 minutes. The wine deglazes the pot, lifting up any flavorful browned bits from the bottom, and adds a layer of acidity and complexity to the risotto.
3. Add Broth and Season: Pour in all 6 cups of vegetable broth into the pot. Stir well to combine everything. Season with salt and black pepper to taste. Remember that Parmesan cheese is salty, so season cautiously and adjust later if needed.

Step 4: Bake the Risotto in the Oven

1. Bring to a Simmer and Cover: Bring the broth and rice mixture to a gentle simmer over medium heat. Once simmering, cover the pot tightly with a lid.
2. Bake in the Oven: Transfer the covered pot to the preheated oven and bake for 20 minutes. Baking in the oven is the key to the simplified risotto method. It allows for hands-off cooking and ensures even heat distribution, resulting in perfectly cooked risotto without constant stirring.
3. Check and Stir (Optional): After 20 minutes, carefully remove the pot from the oven. Lift the lid and check the risotto. At this stage, most of the liquid should be absorbed, and the rice should be tender but still slightly al dente. If there’s still a lot of liquid remaining, return it to the oven for another 5 minutes. Stir the risotto gently at this point if you like, though it’s not strictly necessary for oven risotto.
4. Stir in Parmesan and Butter: Stir in the grated Parmesan cheese and the remaining 2 tablespoons of butter (or olive oil). Stir vigorously until the cheese is melted and the butter is incorporated, creating a creamy and luxurious texture. The Parmesan and butter add richness, flavor, and that signature risotto creaminess.
5. Rest and Finish: Cover the pot again and let the risotto rest for 5 minutes. This resting period allows the risotto to finish absorbing any remaining liquid and become even creamier.

Step 5: Serve with Crispy Roasted Mushrooms

1. Serve Immediately: Risotto is best served immediately while it’s hot and creamy. Spoon generous portions of the oven risotto into bowls.
2. Top with Roasted Mushrooms: Top each serving of risotto with a generous amount of the crispy roasted mushrooms.
3. Garnish and Enjoy: Garnish with fresh parsley and extra grated Parmesan cheese, if desired. Serve immediately and enjoy the delightful combination of creamy risotto and crispy, earthy mushrooms!

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients used and serving sizes.)

Servings: Approximately 6 servings

Calories per serving: Approximately 450-550 calories

Approximate Nutritional Breakdown per serving:

• Protein: 15-20g
• Fat: 20-25g
• Saturated Fat: 8-10g
• Cholesterol: 30-40mg
• Sodium: 400-500mg (can vary greatly depending on broth and salt added)
• Carbohydrates: 50-60g
• Fiber: 5-7g
• Sugar: 5-7g

Important Considerations:

• These values are estimates and can vary based on the specific brands and types of ingredients used, as well as portion sizes.
• Using low-sodium broth and controlling added salt can significantly reduce sodium content.
• Substituting butter with olive oil and using nutritional yeast instead of Parmesan can reduce saturated fat and cholesterol and make the dish vegan-friendly.
• Adding more vegetables to the risotto or mushrooms can increase fiber and nutrient content.

For more precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use.

Preparation Time

This oven risotto with crispy roasted mushrooms is surprisingly efficient in terms of active preparation time, making it a great option for weeknight meals or when you want a flavorful dish without spending hours in the kitchen.

Prep Time: 25 minutes (Includes chopping vegetables, preparing mushrooms, and measuring ingredients)

Cook Time: 30 minutes (20-25 minutes for roasting mushrooms, 20 minutes for oven risotto, plus resting time)

Total Time: Approximately 55 minutes

Breakdown:

• Mushroom Prep & Roasting: 25 minutes (10 minutes prep, 15-20 minutes roasting) – Mostly hands-off roasting time.
• Risotto Prep (Sautéing & Toasting): 15 minutes (chopping onion and garlic, sautéing, toasting rice, adding wine and broth) – Active time.
• Oven Risotto Baking: 20 minutes – Hands-off baking time.
• Finishing & Resting: 5 minutes (stirring in cheese and butter, resting) – Active time.

While the total time is around an hour, much of it is hands-off, especially during the mushroom roasting and risotto baking stages. This allows you to focus on other tasks or simply relax while the oven works its magic.

How to Serve

Oven risotto with crispy roasted mushrooms is a versatile dish that can be served in various ways, making it suitable for both casual weeknight dinners and more elegant gatherings. Here are some serving suggestions to elevate your dining experience:

• As a Main Course:
  • Classic Serving: Serve generous portions of risotto topped with the roasted mushrooms as the star of the meal. This is a satisfying and complete vegetarian main course.
  • With a Simple Salad: Pair the rich risotto with a light and refreshing green salad dressed with a vinaigrette. The acidity of the salad will cut through the richness of the risotto and provide a balanced meal. Consider a simple arugula salad with lemon vinaigrette or a mixed greens salad with balsamic dressing.
  • Alongside Crusty Bread: Serve with warm, crusty bread or garlic bread for soaking up any leftover creamy risotto sauce. A baguette, ciabatta, or sourdough loaf would be excellent choices.
• As a Side Dish:
  • With Grilled Protein: While delicious on its own, risotto can also be a fantastic side dish to complement grilled or roasted protein. Serve it alongside grilled chicken, steak, fish, or roasted pork tenderloin. The creamy risotto and earthy mushrooms provide a wonderful contrast to the savory protein.
  • Vegetarian Feast: Incorporate risotto as part of a larger vegetarian or vegan spread. Serve it alongside other vegetable dishes like roasted asparagus, grilled bell peppers, or sautéed spinach to create a balanced and flavorful meal.
• Garnishes and Accompaniments:
  • Fresh Parsley: Always garnish with fresh parsley for a pop of color and freshness.
  • Extra Parmesan Cheese: Offer extra grated Parmesan cheese at the table for those who want an extra cheesy flavor.
  • Black Pepper: Freshly cracked black pepper is a must-have for finishing risotto.
  • Truffle Oil (Optional): A drizzle of truffle oil over the finished risotto can add a luxurious and earthy aroma and flavor, especially if you are using wild mushrooms in your roast. Use sparingly as truffle oil can be quite potent.
  • Lemon Wedges (Optional): A squeeze of fresh lemon juice can brighten up the risotto and cut through the richness.
• Serving Occasions:
  • Weeknight Dinner: The oven-baked method makes this risotto easy enough for a weeknight meal.
  • Weekend Brunch or Lunch: Risotto can be a lovely option for a more substantial brunch or lunch, especially during cooler months.
  • Dinner Parties: This dish is elegant enough to serve at a dinner party. The hands-off oven method allows you to focus on other aspects of hosting while the risotto cooks.
  • Holiday Gatherings: Risotto can be a comforting and crowd-pleasing side dish for holiday meals, especially Thanksgiving or Christmas.

Additional Tips for Perfect Oven Risotto

To ensure your oven risotto with crispy roasted mushrooms turns out perfectly every time, here are five essential tips to keep in mind:

1. Use the Right Rice: Arborio rice is non-negotiable for authentic risotto. Its high starch content is what creates the creamy texture we all crave. Substituting with other types of rice like long-grain or jasmine rice will not yield the same results. Carnaroli rice is another excellent option, even higher in starch than Arborio, but Arborio is more readily available.
2. Don’t Rinse the Rice: Unlike other rice preparations, do not rinse Arborio rice before cooking risotto. Rinsing removes the surface starch, which is essential for creating the creamy sauce. We want to retain all that starchy goodness!
3. Heat the Broth: While not strictly necessary for oven risotto as it cooks in the broth, heating the broth beforehand is a good practice for traditional stovetop risotto. Using warm broth helps maintain the cooking temperature and prevents the rice from cooling down too much when liquid is added. For oven risotto, ensure your broth is at least room temperature, if not slightly warmed.
4. Don’t Overcrowd the Mushrooms: When roasting the mushrooms, make sure to spread them in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast, resulting in soggy mushrooms rather than crispy ones. If necessary, use two baking sheets to ensure ample space for even roasting and crisping.
5. Taste and Adjust Seasoning: Seasoning is crucial for bringing out the best flavors in risotto. Taste the risotto throughout the cooking process and adjust salt and pepper as needed. Remember that Parmesan cheese is salty, so season cautiously initially and add more salt towards the end if required. The final dish should be well-seasoned but not overly salty.

FAQ Section

Have questions about making oven risotto with crispy roasted mushrooms? We’ve compiled a list of frequently asked questions to help you troubleshoot and perfect your dish:

Q1: Can I make this risotto vegan?

A1: Yes, absolutely! Making this risotto vegan is quite simple. Substitute the butter with olive oil or vegan butter in both the risotto and mushroom roasting. Instead of Parmesan cheese, use nutritional yeast for a cheesy, savory flavor. Ensure your vegetable broth is also vegan. With these substitutions, you can enjoy a delicious and creamy vegan oven risotto with crispy roasted mushrooms.

Q2: Can I use different types of mushrooms?

A2: Definitely! Feel free to experiment with different types of mushrooms to create your own unique flavor profile. Cremini mushrooms are a great base, but you can also use shiitake, oyster, portobello, maitake (hen of the woods), or a wild mushroom mix. Each type of mushroom will bring its own texture and flavor notes to the dish. Just ensure you clean and prepare them appropriately before roasting.

Q3: Can I prepare the risotto or mushrooms in advance?

A3: While risotto is best served fresh and immediately, you can prepare the roasted mushrooms in advance. They can be roasted up to a few hours ahead of time and kept at room temperature. You can reheat them briefly in a warm oven if desired, but they are also delicious at room temperature. For the risotto itself, it’s best to cook it just before serving for optimal creaminess. However, if you need to make it ahead, you can partially cook the risotto (bake it for about 15 minutes instead of 20) and then finish cooking it just before serving by adding the Parmesan and butter and baking for the remaining time. Be aware that risotto is best fresh and may lose some of its creamy texture upon reheating.

Q4: My risotto is too thick/dry. What can I do?

A4: If your risotto is too thick or dry, you can easily adjust the consistency. Add a little more warm vegetable broth, a quarter cup at a time, and stir gently until you reach your desired creamy consistency. The risotto should be creamy and slightly loose, not stiff or dry. Remember that risotto will continue to thicken as it sits, so it’s better to err on the slightly looser side when it’s freshly cooked.

Q5: Can I add other vegetables to the risotto?

A5: Yes, you can certainly customize your risotto by adding other vegetables. Asparagus, peas, spinach, butternut squash, or roasted red peppers would all be delicious additions. For vegetables that require longer cooking times, like butternut squash or roasted red peppers, you can roast them alongside the mushrooms or add them earlier in the risotto cooking process. For quick-cooking vegetables like spinach or peas, stir them in during the last few minutes of cooking or after the risotto is removed from the oven. Get creative and personalize your oven risotto to your liking!

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