Italian Oven-Baked Risotto with Wild Mushrooms and Parmesan
Creamy risotto infused with earthy wild mushrooms and baked in the oven to perfectly tender texture, finished with freshly grated Parmesan cheese. This italian-inspired rice & grains (vegetarian) ready in about 50 minutes pairs Arborio rice, wild mushrooms, chopped, shallots, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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, chopped
- 2 shallots, finely diced
- 3 cloves garlic cloves, minced
- 1/2 cup dry white wine
- 4 cups vegetable broth, hot
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 3/4 cup Parmesan cheese, freshly grated
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Heat 3 tbsp olive oil in a large ovenproof skillet over medium heat. Add 2 finely diced shallots and 3 minced garlic cloves, sauté for 2-3 minutes until translucent and fragrant.
- Step 2: Add 8 oz chopped wild mushrooms and 1 tsp fresh thyme leaves, cook for 5 minutes until mushrooms release moisture and soften.
- Step 3: Stir in 1 1/2 cups Arborio rice and toast for 2 minutes, coating grains in oil.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
- Step 5: Carefully add 4 cups hot vegetable broth and 1 tsp salt, stirring once. Cover skillet with foil and bake in oven for 25 minutes until rice is tender and liquid absorbed.
- Step 6: Remove from oven, stir in 2 tbsp unsalted butter and 3/4 cup freshly grated Parmesan cheese until creamy. Season with 1/2 tsp black pepper before serving.
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 and 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 Risotto with Wild 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 Wild 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 Wild 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 Wild 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.
