A creamy and delicious baked mushroom risotto – no stirring required!
Prepare ahead then put your feet up while it cooks. Easy and impressive.

I’m slowly building up a set of recipes that can be part-prepared ahead of time, then left in a pre-set oven so that they’re cooked and ready to serve just when we want to eat them. For instance these bulgar-stuffed courgettes, and this potato and carrot layer bake. These recipes are super useful when I have to be out of the house for the hour before dinnertime. Usually thanks to my daughter Kipper’s busy leisure and social calendar!

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Something different – baked risotto

This oven baked risotto was an attempt to make something a bit different that still fitted the prepare-ahead criteria. I last had a go at baked risotto back when I was a student a few *cough* years ago. At the time, I didn’t have a suitable dish to bake it in. I improvised by lining a loose-bottom cake tin with foil. It was not a success. The stock leaked around the foil and out through the join at the bottom of the tin, and the end results were a) a hard and largely inedible baked risotto and b) a filthy oven. Gah.

The right equipment

This time, I had the right equipment! My Mum gave me a brilliant casserole dish a while ago. It’s made from a special kind of ceramic that is suitable for use on the hob.

This means that you can start your baked mushroom risotto off on the stove, and then transfer to the oven to finish cooking. (Mum actually bought this pot for herself before realising that it wouldn’t work on her induction cooker. Lucky for me!)

You can also use any stove-to-oven casserole dish, including cast-iron or stainless steel. Just be careful that the handles are oven-safe (not plastic or wood!).

Close up image of sliced mushrooms cooking.

Baked risotto – no stirring required!

This easy baked risotto is brilliant! It comes out creamy and delicious, but you avoid all the tedious standing by the stove endlessly stirring. I made the mushroom risotto as usual, up to the point where I added the stock. Then, I simply put it in the oven to bake. I’d used the preset timer on my oven, so it turned itself on and finished cooking the risotto while we were out. If you’re not planning on going out, you can just pop the risotto straight into a hot oven and then put your feet up for 40 minutes while it cooks to creamy perfection.

Intense mushroom flavour

I used a few dried mushrooms to really intensify the mushroomy flavour of this baked risotto. If you haven’t used dried mushrooms in a risotto before then do try it – they add a wonderful depth of flavour.

I also used as many different interesting fungi as I could find in the supermarket, to give some texture to the finished dish. However if you just have regular mushrooms, that’s fine too. You can also use frozen mushrooms in this baked risotto, and it will come out delicious!

Punnet of mushrooms with a wooden spoon.

Delicious mushroom risotto

Everyone loved the mushroom baked risotto – even Kipper, who has been avoiding mushrooms recently for reasons best known only to herself.

This made enough for four main course servings. You could also serve this oven baked mushroom risotto as a side dish, in which case it would go further – at least 6 to 8 side dish sized portions.

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📖 Recipe

Wild mushroom baked risotto

A creamy and delicious baked risotto – no stirring required! Prepare ahead then put your feet up while it cooks. Easy and impressive.

5 from 1 vote

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Prep Time 10

Cook Time 50

Total Time 1

Course Main Course

Cuisine European

Servings

Calories 324 kcal

Ingredients

15 g dried mushrooms (I used a ‘forest mix’)
2 small onions (or equivalent)
6 cloves garlic
300 g mixed fresh mushrooms – e.g. white, chestnut, oyster, portabella, shiitake, maitake, enoki, shiro shimeji etc.
2-3 tablespoon olive oil
200 g arborio rice
75 ml white wine
600 ml vegetable stock + another 150ml (⅔ cup)
2-3 tablespoon chopped parsley

Instructions

15 g (½ oz) dried mushrooms
Put the dried mushrooms in a cup or a small jug, and cover with boiling water. Set aside to soak.
2 small onions, 6 cloves garlic
Peel the onions and dice finely. Peel the garlic and cut each clove in half.
300 g (10½ oz) mixed fresh mushrooms – e.g. white, chestnut, oyster, portabella, shiitake, maitake, enoki, shiro shimeji etc.
Trim any dirt from the mushroom stems, then slice, chop or separate, depending on the type of mushroom.
2-3 tbsp olive oil
Heat the oil in a 2 litre (approx 2½ quart) oven-proof pan or casserole dish. Saute the onions and garlic over a low-medium heat for 2-3 minutes, then add the fresh mushrooms. Cook, stirring occasionally, for 5-7 minutes until soft.
Drain the soaked dried mushrooms, reserving the soaking liquid. Cut any large ones into pieces, then add to the pan with the onion & mushroom mixture. Cook for a further 2-3 minutes.
Preheat the oven to 180°C (350°F).
200 g (1 cup) arborio rice, 75 ml (⅓ cup) white wine
Add the rice to the pan and stir well to coat with the oil and cooking juices. Strain the mushroom soaking liquid into the pan, and add the white wine. Simmer for a minute or two, stirring, until the liquid is absorbed.
600 ml (2⅔ cups) vegetable stock + another 150ml (⅔ cup)
Add 600ml (2⅔ cups) stock to the pan, cover with a lid, and transfer to the oven. Cook at 180°C (350°F) for 40-45 minutes until all the stock is absorbed and the rice is cooked.
2-3 tbsp chopped parsley
Remove from the oven, stir in the remaining 150ml (⅔ cup) of stock and the chopped parsley, and allow to stand for 5 minutes before serving.

Notes

You can prepare the dish until it is ready for the oven, then set aside to bake later.

Nutrition

Nutrition Facts

Wild mushroom baked risotto

Amount per Serving

Calories

324

% Daily Value*

Fat

Saturated Fat

Sodium

762

Potassium

417

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

569

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Keyword garlic, mushrooms, onions, rice

Tried this recipe?Let us know how it was!

More prepare-ahead recipes

If you love an all-in-one dish that you can prepare ahead and leave in the oven to cook, you might also enjoy this baked barley risotto with butternut squash, this all-in-one-pan roasted vegetable rice pilaf, or this vegan Iraqi tebit-inspired baked rice.

This baked risotto recipe will be my third and final entry into November’s Family Foodies, hosted by Louisa at Eat Your Veg and Vanesther at Bangers and Mash, which is after vegetarian recipes (this one’s even VEGAN!). And, as it’s a creamy warming delight starring the season’s wild mushrooms (if you can get your hands on them!), I’m also entering it into Simple & In Season, hosted by Katie at Feeding Boys and Ren at RenBehan.com.

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