Baked mushroom risotto
A creamy oven-baked mushroom risotto that's rich with garlic, rosemary, white wine, and Parmesan. Easy to make in one dish - no constant stirring required.
Updated : 16 July, 2025
Easy
About 20 min.
Ingredients
2 tablespoon
Olive oil
1
Onion
3
Garlic
400 grams
Mushroom
1 teaspoon
Rosemary
200 grams
Round rice
100 milliliters
White wine
750 milliliters
Vegetable broth
30 grams
Parmesan
splash
Olive oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C.
Step 2
Using an oven-safe dish with a lid, heat the oil over medium heat and fry the onion for about 3 minutes until it begins to soften. Add the garlic and continue cooking for another 5 minutes. Toss in the mushrooms and cook for 3-4 minutes, or until they become tender. Stir in the rosemary.
Step 3
Next, add the risotto rice and cook for a few minutes until the grains start to look translucent. Pour in the wine and stock, give everything a good stir, cover with the lid, and transfer to the oven. Bake for 15 minutes, stirring once halfway through.
Step 4
After 15 minutes, stir in the Parmesan and return the dish to the oven for another 3 minutes, uncovered.
Step 5
To serve, top with more Parmesan, a drizzle of extra virgin olive oil, and a sprinkle of black pepper. Serve hot.