Italian Oven-Baked Risotto with Wild Mushrooms
Creamy risotto baked in the oven with a medley of wild mushrooms and Parmesan for effortless comfort with deep earthy flavor. This italian-inspired vegetarian ready in about 45 minutes pairs Arborio rice, wild mushrooms, sliced, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups Arborio rice
- 8 oz wild mushrooms, sliced
- 3 tbsp olive oil
- 1 medium shallot, minced
- 2 cloves garlic cloves, minced
- 1/2 cup dry white wine
- 4 cups, warm vegetable broth
- 3/4 cup Parmesan cheese, grated
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large ovenproof skillet over medium heat. Add 8 oz sliced wild mushrooms and sauté for 5 minutes until golden and fragrant.
- Step 2: Add 1 minced shallot and 2 minced garlic cloves to the skillet with 1 tbsp olive oil. Cook for 3 minutes until softened but not browned.
- Step 3: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes, stirring constantly to toast the rice.
- Step 4: Pour in 1/2 cup dry white wine and cook until mostly absorbed, about 3 minutes.
- Step 5: Add 4 cups warm vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves. Stir to combine, then transfer the skillet to the preheated oven.
- Step 6: Bake uncovered for 25-30 minutes until rice is tender and liquid is mostly absorbed, stirring halfway through baking.
- Step 7: Remove from oven and stir in 3/4 cup grated Parmesan cheese and 2 tbsp unsalted butter until creamy and melted. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Oven-Baked Risotto with Wild Mushrooms take to make?
Total time is about 45 minutes (10 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 Risotto with Wild Mushrooms?
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 Wild Mushrooms?
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 Wild Mushrooms 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.
What goes well with Italian Oven-Baked Risotto with Wild Mushrooms?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
