Imagine a dish that wraps you in warmth with every bite—rich, velvety, and packed with earthy mushroom goodness. That’s exactly what this Creamy Mushroom Baked Risotto Recipe delivers, a comforting twist on classic risotto that’s baked to tender perfection in the oven.
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Why You'll Love This Recipe
This Creamy Mushroom Baked Risotto Recipe has quickly become one of my go-to dishes for cozy nights. What I adore is how it transforms the usual stovetop stirring into a hands-off oven-baked delight, giving you a wow-worthy dish with less fuss.
- Oven-baked ease: You get perfectly creamy risotto without constant stirring, freeing up your time for other things.
- Deep mushroom flavor: Cooking mushrooms separately and then folding them in ensures every bite bursts with rich, caramelized taste.
- Super creamy texture: The secret combo of butter, Parmesan, and optional cream makes this risotto irresistibly smooth.
- Flexible and forgiving: It’s great for beginners and can easily be customized with different mushrooms or extra herbs.
Ingredients & Why They Work
This recipe shines because of how thoughtfully the ingredients complement each other — from the earthy mushrooms to the creamy, cheesy risotto base. You’ll want to grab quality Arborio rice and fresh mushrooms for the best results.
- Cremini/Baby Bella Mushrooms: These bring meaty texture and robust mushroom flavor that holds up well when browned.
- Unsalted Butter: Using unsalted butter lets you control the saltiness perfectly, plus it adds rich creaminess.
- Olive Oil: Helps sauté the shallots and mushrooms without burning, adding a subtle fruity note.
- Soy Sauce (low sodium): A splash deepens the mushroom’s umami without overpowering.
- Salt and Pepper: Essential for balancing all those flavors.
- Arborio Rice: The star of the show, its starchy grains create the creamy texture no other rice can match.
- Shallots: Provide gentle sweetness and depth to the risotto base.
- Garlic: Adds warmth and aroma – just the right kick.
- Chicken Broth (low sodium): Warmer broth ensures even cooking and flavor absorption.
- Dried Parsley, Basil & Thyme: Blend of herbs that brighten and lift the dish without overpowering the mushrooms.
- Parmesan Cheese: Grates in savory saltiness and creamy texture.
- Heavy Cream (optional): For that extra luxuriously silky finish, but completely optional if you prefer lighter.
Make It Your Way
One of my favorite things about this Creamy Mushroom Baked Risotto Recipe is how easy it is to tweak it to your tastes. You can make it heartier, lighter, or add fresh seasonal herbs depending on what you have on hand.
- Variation: I love swapping cremini mushrooms for shiitake when I want an earthier, woodsy flavor – it’s like a flavor explosion and still works perfectly with the baking method.
- Vegetarian version: Just replace chicken broth with vegetable broth and you’re good to go.
- Protein add-ons: Stir in cooked chicken or crispy pancetta after baking for a richer meal.
- Herb twists: Fresh thyme or rosemary add a lovely fragrant lift when sprinkled in right before serving.
Step-by-Step: How I Make Creamy Mushroom Baked Risotto Recipe
Step 1: Preparing Your Mushroom Magic
While the oven preheats, I start by giving the mushrooms some love. I melt butter and olive oil in a hot cast iron skillet, then spread the mushroom slices in an even layer and let them sizzle undisturbed for a solid 3 minutes. This searing helps them brown beautifully. Then I stir and cook until most of their liquid evaporates—this part is key; don’t rush it! Seasoning with soy sauce, salt, and pepper at the end deepens their flavor. Cooking mushrooms separately ensures their golden color and texture don't get lost.
Step 2: Building the Risotto Base
Next, I melt butter with olive oil in my Dutch oven over medium heat, sauté the finely chopped shallots just until sweet and soft, and then add the Arborio rice. Toasting the rice for 3-4 minutes until the edges look translucent is a game changer—it locks in flavor and helps control the creamy texture later on. Garlic goes in last for a quick sauté to release its aroma.
Step 3: Oven-Baked Perfection
I pour in 5 ½ cups of warm, low sodium chicken broth along with dried parsley, basil, thyme, salt, and pepper. Bringing it to a simmer on the stove helps kickstart the cooking process. Then I cover it tightly and transfer the whole pot to a 400°F oven for 15-18 minutes. This hands-off method results in wonderfully tender, creamy rice without the constant stirring.
Step 4: Bringing It All Together
When the risotto is tender, I take it out of the oven and stir in the last ½ cup chicken broth if the rice needs loosened up. Then I add cubed butter and freshly shredded Parmesan, stirring vigorously to coax out the creaminess by releasing the rice’s starch. Finally, fold in those golden mushrooms and stir in heavy cream if you want an ultra-luxurious finish. Don’t forget to taste and adjust salt and pepper—you’d be surprised how much that little tweak brings the dish to another level.
Top Tip
Over the years, I’ve learned a few tricks that make my Creamy Mushroom Baked Risotto Recipe truly shine. Here’s what helps me nail it every time, and will help you too.
- Use a heavy, tight-fitting pot: A Dutch oven is perfect because it holds heat evenly and traps steam, cooking the rice just right without drying out.
- Don’t rinse your Arborio rice: That starchy coating is what gives risotto its signature creaminess, so keep it intact.
- Toast the rice well: It might seem small, but those few minutes transform texture and flavor dramatically—don’t skip this step!
- Warm your broth: Adding cold broth shocks the rice’s cooking. Warm broth keeps it cooking smoothly and evenly in the oven.
How to Serve Creamy Mushroom Baked Risotto Recipe
Garnishes
I love topping this risotto with a sprinkle of fresh parsley or chives for a pop of color and freshness. Sometimes I add a grating of extra Parmesan or a drizzle of truffle oil for a luxurious touch that really elevates the mushrooms’ earthiness.
Side Dishes
Pair it with lightly roasted asparagus or a simple arugula salad dressed in lemon vinaigrette to cut through the richness. For a heartier meal, crispy chicken thighs or seared scallops complement the creamy textures beautifully.
Creative Ways to Present
For special occasions, I sometimes serve this risotto in individual ramekins topped with a mushroom medley and broiled until golden on top – it feels rustic yet elegant. Garnish with microgreens or edible flowers for a restaurant-worthy presentation that wows guests.
Make Ahead and Storage
Storing Leftovers
I store leftover risotto in an airtight container in the fridge for up to five days. It thickens quite a bit as it cools, but that’s easy to fix when reheating.
Freezing
Freezing risotto isn’t something I do often because it’s best fresh, but if you need to, cool it quickly, portion it into freezer-safe containers, and thaw overnight in the fridge before reheating. Texture may soften a bit but it still tastes great.
Reheating
To reheat, add the risotto to a skillet with a splash of chicken broth or water to loosen it up, stirring often over medium heat until warmed through. I also add a small pat of butter and a little salt to freshen up the flavor and creaminess.
Frequently Asked Questions:
No, using Arborio rice is essential because its high starch content creates the creamy texture characteristic of risotto. Other rices won’t provide the same creaminess and can result in a mushy or dry dish.
Heavy cream is optional and adds extra richness and silkiness. If you prefer a lighter dish, or if your risotto is already sufficiently creamy from the butter and Parmesan, you can skip the cream without compromising the flavor or texture.
Cooking mushrooms separately allows them to brown beautifully and develop a deep, caramelized flavor. If cooked with the rice, they release moisture and lose their texture and color, resulting in a less flavorful dish.
Simply stir in a little warm chicken broth or water, a tablespoon at a time, until you reach your desired creamy consistency. You can also stir in a bit more butter or cream to enhance richness.
Final Thoughts
This Creamy Mushroom Baked Risotto Recipe feels like a hug in a bowl—rich, comforting, and deeply satisfying. I love how the oven does the heavy lifting, while those perfectly sautéed mushrooms add character and depth. Trust me, once you try this method, you'll want to make it again and again. So go ahead, treat yourself and anyone lucky enough to share your table with a warm, comforting plate of homemade creamy mushroom baked risotto—you won’t regret it!
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Creamy Mushroom Baked Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Salt
Description
This creamy baked mushroom risotto combines the rich flavors of sautéed cremini mushrooms, Arborio rice, and Parmesan cheese into a comforting and easy-to-make dish. The risotto is baked to perfection in the oven, resulting in a creamy texture without constant stirring, making it an ideal recipe for a cozy dinner.
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 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 to ½ cup heavy cream (optional)
Instructions
- Preheat Oven and Prepare Risotto Base: Preheat the oven to 400 degrees F. In a large Dutch oven with a tight-fitting lid, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the finely chopped shallots and sauté for 2 minutes until softened.
- Add Rice and Garlic: Stir in the Arborio rice and cook for 3 to 4 minutes until the edges of the rice begin to look translucent and toasted. Add the minced garlic and cook for an additional 30 seconds, stirring continuously to prevent burning.
- Simmer Risotto: Add 5 ½ cups of the warmed chicken broth along with dried parsley, dried basil, dried thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Increase heat to high and bring to a simmer. Once simmering around the edges, cover with the lid and transfer the Dutch oven to the preheated oven. Bake for 15 to 18 minutes until the rice is tender.
- Sauté Mushrooms: While the risotto bakes, melt 2 tablespoons butter and 1 tablespoon olive oil in a large cast iron skillet over medium heat. Increase the heat to medium-high and add half of the sliced mushrooms in an even layer. Let them cook without stirring for 3 minutes, then stir and cook for an additional 3 to 5 minutes until the mushrooms are golden and all liquid has evaporated.
- Season Mushrooms: Add ½ tablespoon low sodium soy sauce, ¼ teaspoon salt, and ¼ teaspoon pepper to the mushrooms, cooking for another 60 seconds. Remove the mushrooms to a plate and repeat the process with the remaining mushrooms.
- Combine Risotto and Mushrooms: Remove the risotto from the oven. Stir in the remaining ½ cup chicken broth if needed, 3 tablespoons butter cubed, and the freshly shredded Parmesan cheese. Stir vigorously until the butter and cheese have melted, creating a creamy texture. Fold in the cooked mushrooms.
- Adjust Creaminess and Seasoning: Stir in heavy cream or additional chicken broth if desired for a creamier risotto. Taste and adjust salt and pepper as needed for seasoning.
Notes
- Use a wide, heavy pot like a cast iron Dutch oven with a tight-fitting lid to ensure even cooking and prevent evaporation.
- Always use Arborio rice for proper risotto texture; other rice varieties do not work as well.
- Do not rinse the rice before cooking to preserve the starch that creates creaminess.
- Toast the rice before adding liquid to develop flavor and help maintain the grain’s structure.
- Use low sodium chicken broth to control salt levels in the dish.
- Warm the broth before adding to help the rice cook evenly and release starch.
- If the rice is not tender after baking and broth is absorbed, add more broth and continue baking until al dente.
- Stir vigorously after adding butter and Parmesan to release starch and make the risotto creamier.
- Clean mushrooms with a damp paper towel instead of rinsing to avoid sogginess.
- Cook mushrooms separately to retain their flavor, color, and texture.
- Salt mushrooms at the end of cooking to allow browning.
- Heavy cream is optional; avoid if your risotto is already saucy.
- The desired risotto consistency is soft but slightly firm, similar to porridge rather than soupy.
- Store leftover risotto in an airtight container in the refrigerator for 3 to 5 days and reheat gently with added broth or butter as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg
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