Easy Oven Risotto with Mushrooms

Creamy, cheesy and oh-so comforting, this Easy Oven Risotto with mushrooms is so quick to make that you can even serve it during the week!

Let’s face it, around the holidays it is really hard to get a nice meal, or any meal for that matter on the table during the week. There are so many cocktail hours, work events and holiday parties to attend that just pile up on top of an already busy schedule.

I’ve been looking for a quick and easy dish that I can make during the week that can also serve double duty and hold it’s own at a dinner party. This easy oven risotto totally fits the bill!

Everyone loves risotto but no one has the time or patience to stand around and constantly stir a pot for an hour while it’s cooking. So, skip that step! Quickly stir everything together, cover it and toss it in the oven while you prep the rest of the meal.

We have served this easy oven risotto topped with braised pork, spicy shrimp or even roasted vegetables so it’s not only easy but it’s also versatile and delicious!

Easy Oven Risotto with Mushrooms

Print Recipe

Creamy, cheesy and oh-so comforting, this Easy Oven Risotto with mushrooms is so quick to make that you can even serve it during the week!

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 6 Servings 1x

Ingredients

Scale 1x2x3x

• 3 tablespoons butter, cut into pieces (divided)
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 1 package (8 ounces) cremini mushrooms
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 3 1/2 cups vegetable or chicken stock, warmed (divided)
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoons fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat oven to 400°F.
2. In a medium skillet, heat 1 tablespoon of the butter. Add the shallot and garlic and cook over medium heat 4 to 6 minutes or until beginning to brown. Add the mushrooms and cook for an additional 4 to 6 minutes or until mushrooms are tender.
3. In a 3 quart dutch oven or heavy stock pot with a lid, stir together the rice, the mushroom and shallot mixture, 3 cups of the stock and the wine. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is tender. Remove from the oven, add remaining 1/2 cup stock, Parmesan, thyme, remaining 2 tablespoons butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Serve hot.

Nutrition

• Serving Size: 1 Serving
• Calories: 219
• Sugar: 1g
• Sodium: 374mg
• Fat: 7g
• Saturated Fat: 5g
• Unsaturated Fat: 1g
• Carbohydrates: 26g
• Fiber: 0g
• Protein: 9g
• Cholesterol: 20mg

What’s your easy go-to comfort food?

Here are a few other tasty ideas…
Pumpkin Eggplant Casserole with Burrata from Table for Two
Crockpot Spaghetti Squash Lasagna Bolognese from Half Baked Harvest
Creamy Chicken with Wild Rice and Mushrooms from The View from Great Island

Or, try my Creamy Pumpkin Alfredo Pasta with Kale…

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