risotto in the oven recipe

Written BySheba G Updated On
risotto in the oven recipe
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The Best risotto in the oven recipe

Risotto in the oven is a game-changer for busy home cooks. This recipe is a staple in my household, and I’m excited to share it with you. The dish originated in Italy, where rice was cooked in a rich broth with various ingredients to create a creamy consistency.

The key to making a great risotto is not just the ingredients, but also the technique. You need to constantly stir the rice, adding small amounts of liquid at a time, to prevent it from becoming too sticky or mushy. This process can be time-consuming, but the end result is well worth the effort.

I love serving risotto in the oven because it’s easy to make in large quantities, perfect for family gatherings or special occasions. The flavors are rich and satisfying, and everyone always asks for seconds. My kids love helping me stir the rice as we cook it, and they’re always eager to taste the finished product.

Risotto in the oven is more than just a meal – it’s an experience that brings people together around the dinner table. I’ve made this recipe countless times over the years, and I still get excited every time I serve it to my loved ones. The combination of flavors and textures is truly magical.

When you take your first bite of risotto in the oven, you’ll understand why this dish has been a beloved classic for centuries.

Oven-Baked Risotto with Parmesan and Mushrooms

Oven-Baked Risotto with Parmesan and Mushrooms

4.9 from 1739 votes

A creamy, comforting risotto baked in the oven with Parmesan cheese and mushrooms. This dish is perfect for a cozy dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Risotto

1.5 cups Arborio rice
4 cups vegetable broth
1 cup grated Parmesan cheese
1 tsp salt
1 tsp black pepper

For the Mushrooms

1 lb mushrooms, sliced
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried thyme

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a saucepan, heat the vegetable broth over medium heat until hot, then reduce heat to low to keep warm.
3In a large baking dish, combine the Arborio rice, 2 cups of the hot vegetable broth, salt, and black pepper.
4Stir well to ensure the rice is evenly coated.
5Cover the dish with aluminum foil and bake for 10 minutes.
6While the rice is baking, heat the olive oil in a large skillet over medium heat.
7Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
8Add the minced garlic and dried thyme, then cook for an additional 1-2 minutes until fragrant.
9Remove from heat and set aside.
10After 10 minutes of baking, remove the risotto from the oven and stir well.
11Add the remaining 2 cups of hot vegetable broth, stir in the cooked mushrooms and garlic mixture, and sprinkle the grated Parmesan cheese evenly over the top.
12Stir gently to combine, ensuring the cheese is well incorporated.
13Cover the dish with foil and return it to the oven.
14Bake for an additional 10 minutes.
15Remove the risotto from the oven and stir well.
16The rice should be tender and creamy, with most of the liquid absorbed.
17If the risotto is too dry, add a little more broth or water.
18Taste and adjust the seasoning with additional salt and pepper if needed.
19Let it rest for 2-3 minutes before serving, allowing the flavors to meld together.

🔧Equipment

Baking dish
Saucepan
Wooden spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a richer flavor, use homemade vegetable broth. You can also add other vegetables like bell peppers or spinach to make it more nutritious.

I always recommend making extra risotto in the oven because leftovers reheat beautifully in the microwave or on the stovetop.

You can also store any leftover risotto in an airtight container in your refrigerator for up to three days before reheating it again.

For special occasions like holidays or birthday parties, consider serving risotto as part of a buffet-style meal alongside other popular dishes like roasted meats or steamed vegetables.

❓ Frequently Asked Questions About Oven-Baked Risotto with Parmesan and Mushrooms

What type of rice should I use for risotto in the oven?

The best type of rice for risotto is Arborio, which is specifically designed to hold its shape even when cooked with liquid. Look for Arborio rice at your local grocery store or online.

Can I make risotto in the oven with vegetable broth instead of chicken broth?

Yes, you can definitely use vegetable broth instead of chicken broth if you prefer a vegetarian or vegan version of this recipe.

How long does risotto take to cook in the oven?

Cooking time will vary depending on your stovetop’s heat level and how many servings you’re making. Generally speaking, you can expect to spend about 20-30 minutes cooking risotto over low heat.

Can I add other ingredients to my risotto besides vegetables and meat?

Absolutely! Some popular additions include cooked shrimp, scallops, or mussels for seafood lovers; cooked bacon or pancetta for meat enthusiasts; or roasted mushrooms for mushroom fans.

Is it safe to eat raw eggs in risotto?

While some recipes call for raw eggs as part of their ingredient list, it’s always best to err on the side of caution when consuming raw eggs due to potential health risks.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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