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Easy Mushroom Risotto {Oven-Baked and No-Stir!}

This thick and creamy Mushroom Risotto with peas and Parmesan cheese is an elegant and satisfying vegetarian entrée, or a simple side dish to serve with steak, seafood and chicken!
Course Dinner, Side Dish
Cuisine Italian
Keyword baked risotto, easy mushroom risotto, mushroom risotto, vegetarian mushroom risotto
Prep Time 20 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour 5 minutes
Servings 6 - 8 people (as a side dish) or 3-4 people as a main course
Calories 254kcal
Author Blair Lonergan

Ingredients

  • 2 tablespoons salted butter
  • ½ of a medium onion, finely-diced
  • 1 lb. sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • 1 ½ cups uncooked short-grain Arborio rice
  • 5 cups low-sodium chicken broth or vegetable broth for a vegetarian dish
  • ½ cup dry white wine (such as Sauvignon Blanc)
  • Kosher salt and pepper, to taste
  • 1 cup frozen peas, thawed (optional)
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  • Preheat oven to 400° F. In a large Dutch oven or an oven-proof skillet with a tight-fitting lid, melt butter over medium heat. Add onions and cook until just tender, about 3-5 minutes.
  • Increase the heat to medium-high and add the sliced mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme. Cook, stirring, until fragrant, about 30 seconds. Stir in the rice and cook, stirring, until the rice is well coated in the pan juices, about 1-2 minutes. Add the wine and broth, then season with salt and pepper to taste.
  • Bring the mixture to a simmer, then cover with the lid and transfer the dish to the oven. Bake until the liquid is absorbed and the rice is tender, about 45 minutes.
  • Remove dish from oven, carefully take off the lid, and stir in the peas (if using), Parmesan, and parsley until creamy. I like to use a fork to fluff the rice as I stir, which helps prevent it from clumping together. Serve immediately.

Notes

  • Which pan to use for risotto: Prepare the risotto in a heavy-bottomed pot (such as a Dutch oven) or other heavy skillet with a tight-fitting lid that can retain sufficient heat to cook the rice relatively quickly, but without scorching it. Aluminum and other lightweight pans will not work well.
  • I prefer the flavor of chicken broth in this recipe, but for a vegetarian meal you can substitute with vegetable broth.
  • If you prefer to use a 4-cup container of broth and you don't want to open another container for that extra 1 cup, you can use 4 cups of broth plus 1 cup of water.
  • Always use Arborio (or another short-grain Italian rice). Do not substitute with regular long-grain white rice.
  • How much Rice Per Person: It's safe to assume about 4 ounces of uncooked rice (about ⅓ cup) per person if you're serving the risotto as a main dish. If you're offering the risotto as a side, you will need about 2 ounces of uncooked rice per person (or about ¼ cup).
  • The Best Wine for Risotto: Use a dry white wine such as Sauvignon Blanc, Chardonnay or Pinot Grigio. Remember to cook with high-quality wines that you actually like to drink!
  • Finish the dish with a squeeze of lemon juice or some grated lemon zest for a nice, fresh touch.

Nutrition

Serving: 1/8 of the recipe | Calories: 254kcal | Carbohydrates: 38g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 170mg | Potassium: 403mg | Fiber: 3g | Sugar: 3g | Vitamin A: 388IU | Vitamin C: 11mg | Calcium: 88mg | Iron: 3mg