Oven-Baked Risotto with Mushrooms and Parmesan

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A creamy, comforting risotto baked in the oven with earthy mushrooms and sharp Parmesan cheese. This Italian-inspired game-day recipe (vegetarian), ready in about 45 minutes, pairs arborio rice, 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. 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, sliced cremini mushrooms
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 small, finely chopped yellow onion
• 2 cloves, minced garlic cloves
• 1/2 cup dry white wine
• 4 cups, warmed vegetable broth
• 3/4 cup, grated Parmesan cheese
• 2 tbsp, chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.