Description

This creamy baked mushroom risotto recipe combines tender Arborio rice cooked to perfection in the oven with sautéed cremini mushrooms, butter, Parmesan cheese, and optional heavy cream for extra richness. Using a Dutch oven and baking method ensures an easy, hands-off approach to traditional risotto, delivering a luscious and comforting dish perfect as a main course or side.

Ingredients

Scale

Mushrooms

1 pound cremini/baby bella mushrooms sliced 1/8-inch thick – divided
4 tablespoons unsalted butter divided
2 tablespoons olive oil divided
1 tablespoon low sodium soy sauce divided
1/2 teaspoon salt divided
1/2 teaspoon pepper divided

Risotto

1 tablespoon olive oil
5 tablespoons unsalted butter divided
2 shallots finely chopped
1 1/2 cups Arborio rice
4 cloves garlic minced
6 cups low sodium chicken broth, warmed, divided
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup freshly shredded Parmesan cheese
1/4 to 1/2 cup heavy cream optional

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Instructions

Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the risotto.
Sauté Shallots and Toast Rice: In a large Dutch oven, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add finely chopped shallots and sauté for 2 minutes until soft. Add Arborio rice and stir for 3-4 minutes until the rice edges become translucent and toasted. Add minced garlic and sauté for an additional 30 seconds.
Add Broth and Seasonings, Bake Risotto: Pour in 5 ½ cups of the warm chicken broth along with dried parsley, dried basil, dried thyme, salt, and pepper. Increase the heat to high and bring the mixture to a simmer around the edges. Cover the Dutch oven with its tight-fitting lid and transfer it to the preheated oven. Bake for 18 minutes or until the rice is tender.
Cook Mushrooms in Batches: While the risotto bakes, melt 2 tablespoons butter with 1 tablespoon olive oil in a large cast iron skillet over medium heat. Turn heat to medium-high and add half the sliced mushrooms in an even layer. Cook without stirring for 3 minutes to sear, then stir and cook another 3-5 minutes until the mushrooms release their liquid and turn golden brown. Add ½ tablespoon soy sauce, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook for 60 seconds, then transfer mushrooms to a plate. Repeat with remaining mushrooms.
Combine and Finish Risotto: Remove risotto from the oven and stir in the remaining ½ cup warm chicken broth if needed, 3 tablespoons cubed butter, and freshly shredded Parmesan cheese. Stir vigorously until the butter and cheese melt, releasing starch to create a creamy texture. Fold in the cooked mushrooms.
Adjust Creaminess and Seasoning: For a richer risotto, stir in ¼ to ½ cup heavy cream or additional chicken broth to reach your desired consistency. Taste and adjust salt and pepper as needed.

Notes

Use a wide, heavy Dutch oven with a tight-fitting lid for even cooking and moisture retention.
Always use Arborio rice to achieve the perfect creamy risotto texture.
Do not rinse rice; the starches are key to creaminess.
Toasting the rice before baking creates better flavor and prevents mushiness.
Use low sodium chicken broth to control salt levels as it reduces during cooking.
Warm the chicken broth before adding to the rice to maintain cooking temperature and starch release.
If rice isn’t tender after baking, add extra broth and continue baking until done.
Stir vigorously after adding butter and cheese to enhance creaminess through starch release.
Cook mushrooms separately to maintain their color, texture, and flavor.
Do not rinse mushrooms with water; clean with a damp cloth to prevent sogginess.
Salt mushrooms at the end of cooking to help them brown better.
Heavy cream is optional and should be added based on desired risotto richness.
Store leftovers in an airtight container refrigerated for 3-5 days. Reheat with broth or water to restore creaminess.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 2 g
Sodium: 400 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 50 mg