This baked mushroom risotto is a comforting and hearty dish that brings the rich, earthy flavors of mushrooms to a classic Italian favorite. Unlike the traditional stovetop risotto, which requires constant stirring, this baked version allows for a hands-off cooking experience while still delivering the creamy, luxurious texture you’re looking for. The mushrooms add a savory, umami depth to the dish, and the wine, garlic, and Parmesan cheese enhance the flavor profile. It’s perfect for a weeknight dinner or as a sophisticated side for special occasions.
Ingredients:
- 1 ½ cups Arborio rice
- 1 lb mushrooms (cremini, shiitake, or button), sliced
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- ½ cup dry white wine
- 2 tablespoons olive oil
- 1 tablespoon butter
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large ovenproof skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the onions and sauté for 3-4 minutes until softened.
- Stir in the garlic and sliced mushrooms, and cook for another 5-7 minutes until the mushrooms have released their moisture and begin to brown.
- Add the Arborio rice to the skillet, stirring to coat the rice in the oil and mushroom mixture. Cook for 2-3 minutes to lightly toast the rice.
- Pour in the white wine, stirring constantly until it has mostly evaporated.
- Add the thyme, salt, and pepper, then pour in the broth. Stir to combine.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
- Bake the risotto for 25-30 minutes, or until the rice is tender and creamy.
- Remove from the oven, stir in the Parmesan cheese, and adjust seasoning if needed.
- Garnish with fresh parsley before serving.
Enjoy this baked mushroom risotto as a delicious, comforting meal with minimal effort!
