Oven-Baked Risotto with Wild Mushrooms and Parmesan

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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 and grain recipe (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 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Add 8 oz chopped wild mushrooms and 1 tsp fresh thyme leaves, cook for 5 minutes until mushrooms release moisture and soften.
3. Step 3: Stir in 1 1/2 cups Arborio rice and toast for 2 minutes, coating grains in oil.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
5. 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.
6. 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.