Italian Oven-Baked Risotto with Mushrooms and Parmesan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy, comforting risotto baked in the oven with earthy mushrooms and sharp Parmesan cheese. This italian-inspired game day (vegetarian) ready in about 45 minutes pairs arborio rice, sliced cremini mushrooms, unsalted butter 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.

★ 4.4 (8 ratings) Prep: 15 min Cook: 30 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, melt 2 tbsp unsalted butter with 2 tbsp olive oil over medium heat. Add 1 small finely chopped yellow onion and sauté for 4 minutes until translucent.
  2. Step 2: Add 8 oz sliced cremini mushrooms and 2 minced garlic cloves, cooking for 5 minutes until mushrooms release their moisture and start to brown.
  3. Step 3: Stir in 1 1/2 cups arborio rice, coating each grain with the butter and oil mixture, cooking for 2 minutes until edges become translucent.
  4. Step 4: Pour in 1/2 cup dry white wine, stirring constantly, and cook until the wine is mostly absorbed, about 2 minutes.
  5. Step 5: Add 4 cups warmed vegetable broth and 1 tsp kosher salt, stirring once to distribute. Cover the skillet with a lid or foil and transfer to the oven.
  6. Step 6: Bake for 25 minutes, then remove from oven and stir in 3/4 cup grated Parmesan cheese, 1 tbsp unsalted butter, 2 tbsp chopped fresh parsley, and 1/2 tsp black pepper until creamy and well combined. Serve warm.

Frequently asked questions

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

Total time is about 45 minutes (15 min prep + 30 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 Risotto with Mushrooms and 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 Risotto with Mushrooms and 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 Risotto with Mushrooms and 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 Risotto with Mushrooms and 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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