There’s nothing quite like the warm, comforting hug of rice cooked perfectly creamy with rich mushrooms. This Creamy Mushroom Risotto Baked in the Oven Recipe takes the fuss out of traditional stovetop risotto while delivering that irresistible luscious texture and mushroomy depth we all crave.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Creamy Mushroom Risotto Baked in the Oven Recipe
- Top Tip
- How to Serve Creamy Mushroom Risotto Baked in the Oven Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Creamy Mushroom Risotto Baked in the Oven Recipe
Why You'll Love This Recipe
I’ve always adored risotto but found the constant stirring a bit tedious. Baking it in the oven? Game changer. This recipe gives you the same creamy, dreamy texture without standing by the stove, so you can focus on more important things—like pouring a glass of wine.
- Hands-off cooking: Bake the risotto in the oven, freeing you up from constant stirring.
- Perfectly creamy every time: The combination of butter, Parmesan, and a touch of heavy cream makes this risotto dreamy.
- Mushroom flavor that shines: Cooking mushrooms separately means they caramelize beautifully, adding amazing texture and taste.
- Simple ingredients, stunning results: You don’t need fancy stuff—just pantry basics and fresh mushrooms.
Ingredients & Why They Work
This recipe is all about balance—each ingredient plays a role in achieving that flawless creamy texture and bold mushroom flavor. Shopping for fresh cremini mushrooms and high-quality Arborio rice will really make a difference.
- Cremini mushrooms: Their meaty texture and deep earthiness hold up well when sautéed.
- Unsalted butter: Adds richness without overpowering control over salt levels.
- Olive oil: For sautéing and balancing richness with a bit of fruitiness.
- Low sodium soy sauce: Enhances the umami of mushrooms without being salty.
- Arborio rice: Essential for creamy risotto thanks to its starch content—don’t substitute!
- Shallots: Mild and sweet, they build a flavorful base without harshness.
- Garlic: Provides depth and savory warmth.
- Low sodium chicken broth: Warms and seasons the rice gently, so it absorbs flavor perfectly.
- Dried herbs (parsley, basil, thyme): Bring subtle herbal notes that complement mushrooms beautifully.
- Parmesan cheese: Melts in to add savory sharpness and creamy texture.
- Heavy cream (optional): For those who want the risotto even richer and silkier.
Make It Your Way
One of my favorite parts about this creamy mushroom risotto baked in the oven recipe is how easy it is to tweak. I often jazz it up depending on what’s in the fridge or what mood I’m in — you can make it your own, too.
- Variation: I sometimes swap some of the cremini mushrooms for shiitakes for an earthier punch — the texture difference is so satisfying.
- Vegetarian version: Just use vegetable broth instead of chicken, and you’re good to go without losing any comfort factor.
- Herb swaps: Fresh thyme or rosemary work beautifully if you prefer fresh over dried herbs.
- Extra add-ins: Stir in some sautéed spinach or a handful of toasted pine nuts for extra texture and green goodness.
Step-by-Step: How I Make Creamy Mushroom Risotto Baked in the Oven Recipe
Step 1: Sauté the Shallots and Toast the Rice
Start by melting 2 tablespoons of butter with 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the finely chopped shallots and sauté them for about 2 minutes until they’re soft and fragrant. Then, stir in the Arborio rice, allowing it to toast for about 3 to 4 minutes. You’ll notice the edges of the rice grains start looking translucent and slightly toasted. This step is key—it envelopes the rice in a layer that helps it absorb broth gradually without turning mushy. Finish this step with garlic for an extra burst of aroma, cooking it for just 30 seconds so it doesn’t burn.
Step 2: Add Broth and Seasonings, and Bake
Pour in 5 ½ cups of warm chicken broth along with dried parsley, basil, thyme, salt, and pepper. Turn the heat up to high and bring everything to a gentle simmer around the edges. Once simmering, cover the pot with a tight-fitting lid and pop it in the preheated 400°F oven for 15 to 18 minutes. This oven baking is the secret to hassle-free risotto—your rice cooks evenly and develops that creamy texture all without you hovering by the stove.
Step 3: Sear the Mushrooms Separately
While the risotto bakes, it’s time to give the mushrooms their moment. In a large cast-iron skillet, melt 2 tablespoons butter with 1 tablespoon olive oil on medium heat. Turn up the heat to medium-high and add half of the sliced mushrooms, spreading them out in a single layer. Resist the urge to stir right away! Let them sizzle undisturbed for about 3 minutes to brown beautifully. Then keep stirring and cooking for another 3 to 5 minutes until all the liquid evaporates and mushrooms look golden and caramelized. Add half a tablespoon of soy sauce, along with salt and pepper, cooking them for another minute before removing to a plate. Repeat with the remaining mushrooms. This separate cooking ensures mushrooms remain flavorful and perfectly textured.
Step 4: Mix Risotto and Mushrooms, Add Butter and Cheese
Once the rice is tender (it may still have a little broth left), take the pot out of the oven. Stir in the remaining ½ cup of chicken broth if the rice feels too thick. Then add 3 tablespoons of cold butter (cut into cubes) and the freshly shredded Parmesan cheese. Don’t just fold them in gently—stir vigorously to coax the starch out of the rice, turning it ultra creamy. Next, fold in those golden mushrooms you cooked separately.
Step 5: Finish with Cream (Optional) and Season to Taste
For an extra indulgent touch, stir in some heavy cream — anywhere from a quarter to half a cup depending on your preferred richness. Taste, then tweak salt and pepper as you like. I often add a pinch more of both to lift all the flavors. The risotto should be creamy, luscious, yet not soupy—more like a porridge consistency that’s perfectly scoopable.
Top Tip
Having made this creamy mushroom risotto baked in the oven recipe countless times, I can tell you that a few small habits make a huge difference in outcome. These tips saved me from soggy risotto and bland mushrooms more times than I can count!
- Use a heavy Dutch oven with tight lid: It keeps the heat consistent and traps moisture so your rice cooks perfectly.
- Don’t skimp on toasting the rice: That brief step creates a moisture shield, so rice grains don’t burst and get mushy.
- Patience with mushrooms: Let them brown undisturbed to develop that rich flavor and avoid steaming.
- Stir vigorously after adding butter and cheese: This releases starch and adds to the creamy texture risotto is famous for.
How to Serve Creamy Mushroom Risotto Baked in the Oven Recipe
Garnishes
I love topping this risotto with a sprinkle of fresh parsley or chives to add a pop of color and freshness. A little extra Parmesan or a flurry of cracked black pepper never hurts either. For special occasions, a drizzle of truffle oil elevates this dish to pure luxury.
Side Dishes
This risotto pairs beautifully with crisp green salads tossed in a light lemon vinaigrette or roasted vegetables like asparagus or Brussels sprouts. For protein, I often serve it alongside grilled chicken or seared scallops—the creaminess balances nicely with something bright and fresh.
Creative Ways to Present
When I’m serving this dish to guests, I sometimes portion the risotto into individual ramekins and bake a bit longer to get a golden crust on top, adding a sophisticated touch. Another fun idea is to stack the risotto with sautéed mushrooms and Parmesan crisps for texture play.
Make Ahead and Storage
Storing Leftovers
I keep leftover risotto in an airtight container in the fridge for up to 3-5 days. It thickens a bunch because of all that starch, but don’t worry—it’s easy to bring back to life.
Freezing
I’ve frozen leftover risotto a couple of times with decent results. Just cool it completely, portion into freezer bags, and thaw overnight in the fridge before reheating. Texture can be a bit softer but still delicious.
Reheating
Reheat gently in a skillet over medium heat with a splash of chicken broth or water to loosen it up. Stir often until piping hot and creamy — sometimes I toss in a pat of butter or a little extra cheese to refresh the richness.
Frequently Asked Questions:
It’s important to use Arborio rice for this Creamy Mushroom Risotto Baked in the Oven Recipe because of its starch content and ability to absorb liquid while staying firm. Other rices tend to become mushy or won’t create the creamy texture that risotto is known for.
Cooking mushrooms separately helps them brown properly and prevents them from steaming and losing flavor and texture. Adding them last keeps their caramelized taste bright and distinct in the risotto.
Absolutely! Substitute vegetable broth for the chicken broth, and use vegetarian-friendly butter or oil. The mushrooms and Parmesan provide plenty of umami, so it still tastes rich and satisfying.
The key is reheating gently with a splash of broth or water to loosen the texture. Use medium heat and stir frequently until heated through and creamy again. Adding a bit of butter or cheese can also restore richness.
Final Thoughts
This Creamy Mushroom Risotto Baked in the Oven Recipe quickly became one of my all-time favorites because it pairs deep, woodsy mushroom flavor with that bridal softness and creaminess I look for in risotto—without the babying it demands. I hope you’ll enjoy making it as much as I do, whether for a cozy weeknight or to impress friends without slaving over the stove. It’s genuinely one of those recipes that feels special but is so simple, you’ll find yourself making it again and again.
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Creamy Mushroom Risotto Baked in the Oven Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Description
This Creamy Baked Mushroom Risotto recipe offers a hands-off yet flavorful approach to classic risotto. By baking Arborio rice with warm chicken broth and seasoning, then sautéing mushrooms separately, it achieves a rich, creamy texture without constant stirring. Finished with Parmesan, butter, and optional heavy cream, this dish is a perfect comforting side or main course with rich mushroom flavor and indulgent creaminess.
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 and 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
- ¼-1/2 cup heavy cream optional
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the risotto.
- Sauté Aromatics and Rice: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large Dutch oven with a tight-fitting lid. Add finely chopped shallots and sauté for 2 minutes until softened. Add the Arborio rice and stir continuously for 3-4 minutes until the edges become translucent and the rice is lightly toasted. Add minced garlic and sauté an additional 30 seconds.
- Add Broth and Seasonings, Bake Risotto: Pour in 5 ½ cups of warm chicken broth and add dried parsley, dried basil, dried thyme, salt, and pepper. Increase heat to high until the mixture simmers around the edges. Cover the pot with the lid, then transfer it to the oven. Bake the risotto for 18 minutes or until the rice is tender.
- Cook Mushrooms in Batches: While the risotto is baking, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large cast iron skillet. Turn the heat to medium-high and add half of the sliced mushrooms. Spread them in an even layer and cook without stirring for 3 minutes. Continue cooking and stirring for an additional 5 minutes until the mushrooms release their moisture and become golden brown.
- Season Mushrooms: Add ½ tablespoon soy sauce, ¼ teaspoon salt, and ¼ teaspoon pepper to the mushrooms and cook for an additional 60 seconds. Remove the mushrooms to a plate. Repeat this cooking process with the remaining mushrooms.
- Combine Risotto and Mushrooms: Remove the risotto from the oven once tender. Stir in the remaining ½ cup chicken broth if necessary for desired consistency, 3 tablespoons cubed butter, and freshly shredded Parmesan cheese. Stir vigorously until the butter and cheese melt, which helps release starch and create a creamy texture. Fold in the cooked mushrooms.
- Finish and Adjust Consistency: Optionally stir in ¼ to ½ cup heavy cream or additional chicken broth for a richer, creamier, or saucier risotto. Season with additional salt and pepper to taste, stirring well before serving.
Notes
- Use a heavy wide pot with a tight-fitting lid, preferably a cast iron Dutch oven, to ensure even cooking and moisture retention.
- Always use Arborio rice to achieve proper texture; other rice varieties may result in mushy risotto.
- Do not rinse the rice to preserve the starchy coating that gives risotto its creaminess.
- Toasting the rice before baking is essential to develop flavor and maintain grain integrity.
- Use low sodium chicken broth and warm it before adding to the rice for even cooking and optimal starch release.
- If the rice isn’t tender but the broth is absorbed, add extra warm broth and continue baking until done.
- Cook mushrooms separately to retain their color, flavor, and texture for the best result.
- Salt mushrooms late in the cooking process to help them brown properly.
- Heavy cream is optional; add it only if you want an even creamier texture.
- The finished risotto should be slightly firm but tender with a saucy, porridge-like consistency, not soupy.
- Store leftover risotto in an airtight container in the refrigerator for up to five days; reheat gently with additional broth and stir often.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg
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