Oven Risotto with Mushrooms is a delightful dish perfect for busy weeknights or elegant dinner parties alike. Whether you’re an experienced home cook or just dipping your toes into the world of Italian cuisine, this recipe is designed for anyone who loves creamy risotto and the rich flavors of roasted garlic and mushrooms. Did you know that risotto originated in Northern Italy and is traditionally made using Arborio rice? This rice type is essential for achieving that perfect creamy texture.
| Yields | Prep Time | Cook Time | Total Time | Calories per Serving |
|---|---|---|---|---|
| 4 servings | 15 minutes | 45 minutes | 1 hour | 450 |
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced (cremini or shiitake)
- 1 cup arugula, roughly chopped
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (such as thyme or parsley) for garnish
Instructions
Step 1: Preheat your oven to 400°F (200°C). This is crucial for the roasting process and will help enhance the natural flavors of the mushrooms.
Step 2: In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté for about 5 minutes until translucent and fragrant.
Step 3: Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes until the mushrooms are golden brown and have released their moisture.
Step 4: Add the Arborio rice to the skillet, stirring well to coat the grains with the oil and mix with the vegetables. Toast the rice for about 2-3 minutes, allowing it to absorb the flavors.
Step 5: Pour in 4 cups of vegetable broth and season with salt and pepper. Stir to combine, then bring the mixture to a gentle boil.
Step 6: Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30 minutes, or until the rice is tender and has absorbed most of the liquid.
Step 7: Carefully remove the skillet from the oven. Stir in the arugula and Parmesan cheese, mixing until everything is well combined and creamy. Taste and adjust the seasoning if necessary.
Step 8: Serve hot, garnished with fresh herbs and additional Parmesan, if desired. Enjoy your comforting Oven Risotto with Mushrooms!
Nutrition Facts
| Serving Size | Calories | Protein | Carbohydrates | Fat | Saturated Fat | Sodium |
|---|---|---|---|---|---|---|
| 1 serving | 450 | 12g | 65g | 18g | 4g | 600mg |
For a visual guide, don’t forget to check out this video: . Baked Mushroom Risotto – “Cheater” Oven Risotto Method – Perfect Everytime!
Tips and Variations for Oven Risotto with Mushrooms
- Use Seasonal Ingredients: Feel free to swap out the arugula for spinach, kale, or even seasonal vegetables like asparagus or peas.
- Make it Creamier: For an extra creamy texture, stir in a splash of heavy cream or additional cheese at the end.
- Herb Variations: Experiment with different herbs such as basil, rosemary, or even a pinch of nutmeg for a unique twist.
- Shortcut: If you’re short on time, use pre-sliced mushrooms and store-bought broth to simplify the preparation process.
- Flavor Boost: Consider adding a splash of white wine after toasting the rice for a depth of flavor.
Kitchen Equipment Needed
- Large oven-safe skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Aluminum foil (if your skillet doesn’t have a lid)
Storing Leftovers
To store any leftover Oven Risotto with Mushrooms, place it in an airtight container and refrigerate for up to 3 days. To reheat, add a splash of broth or water to loosen the risotto, then warm it in the microwave or on the stovetop until heated through. Do note that the risotto may thicken upon cooling, so adding liquid during reheating is essential.
Food and Drink Pairings
This creamy risotto pairs beautifully with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. For a non-alcoholic option, a refreshing sparkling water with lemon will complement the rich flavors.
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Q: Can I make this risotto ahead of time?
A: While risotto is best enjoyed fresh, you can prepare the base ahead of time and reheat it when ready to serve. Just remember to add a bit of broth to restore creaminess when reheating.
Q: What type of cheese can I use instead of Parmesan?
A: If you want to try something different, Pecorino Romano or Grana Padano are excellent substitutes that will add a unique flavor to your risotto.
Q: Is this recipe vegetarian-friendly?
A: Yes, this Oven Risotto with Mushrooms is completely vegetarian, especially if you use vegetable broth!
Q: Can I add protein to this dish?
A: Absolutely! You can add cooked chicken, shrimp, or even chickpeas for a hearty meal.
Q: How do I make my risotto more flavorful?
A: Enhance the flavors by using homemade broth, adding herbs, or incorporating a splash of white wine during cooking.
Q: What’s the difference between traditional risotto and oven risotto?
A: Traditional risotto requires constant stirring on the stovetop, while oven risotto simplifies the process by allowing the oven to do the work.
Q: Can I freeze leftover risotto?
A: Yes, you can freeze leftover risotto. Just ensure it’s in an airtight container. When ready to eat, thaw and reheat, adding a bit of broth to regain creaminess.
