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

Scale

Mushrooms

1 pound cremini/baby bella mushrooms sliced 1/8-inch thick – divided
4 tablespoons unsalted butter divided
2 tablespoons olive oil divided
1 tablespoon low sodium soy sauce divided
1/2 teaspoon salt divided
1/2 teaspoon pepper divided

Risotto

1 tablespoon olive oil
5 tablespoons unsalted butter divided
2 shallots finely chopped
1 1/2 cups Arborio rice
4 cloves garlic minced
6 cups low sodium chicken broth warmed and divided
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup freshly shredded Parmesan cheese
1/4-1/2 cup heavy cream optional

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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 1/4 to 1/2 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