Italian Oven-Baked Mushroom Risotto with Parmesan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy oven-baked risotto featuring earthy mushrooms and sharp Parmesan cheese, cooked hands-off for a perfect texture. This italian-inspired rice & grains (vegetarian) ready in about 50 minutes pairs Arborio rice, sliced button mushrooms, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (15 ratings) Prep: 15 min Cook: 35 min Serves 4 Italian cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large ovenproof skillet or Dutch oven, heat 2 tbsp olive oil over medium heat. Add 8 oz sliced button mushrooms and sauté for 5 minutes until soft and browned.
  2. Step 2: Add 1 small finely chopped yellow onion and 3 minced garlic cloves to the skillet with mushrooms. Cook for 3 minutes until onion is translucent and fragrant.
  3. Step 3: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes, stirring constantly to toast the grains.
  4. Step 4: Pour in 1/2 cup dry white wine and cook for 1-2 minutes until mostly absorbed. Add 4 cups hot chicken or vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  5. Step 5: Cover the skillet with a lid or foil and transfer to the oven. Bake for 30 minutes until rice is tender and liquid is mostly absorbed.
  6. Step 6: Remove from oven and stir in 2 tbsp unsalted butter, 3/4 cup grated Parmesan cheese, and 1 tbsp olive oil. Adjust seasoning if needed.
  7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve warm.

Frequently asked questions

How long does Italian Oven-Baked Mushroom Risotto with Parmesan take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Oven-Baked Mushroom Risotto with Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Italian Oven-Baked Mushroom Risotto with Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Oven-Baked Mushroom Risotto with Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Italian Oven-Baked Mushroom Risotto with Parmesan vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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