This healthy oven-baked mushroom risotto is packed full of rich umami flavours and nutritients. The combination of different mushrooms in this arborio rice-based risotto adds a major antioxidant boost. Best part? Minimal stirring required as you let the oven do the work! Vegan option included.
Wild mushroom risotto is one of my all time favorite comfort foods. The arborio rice traditionally used for this easy mushroom risotto gives a super creamy texture. And the dietitian in me loves the major antioxidant boost that comes from the combination of different mushrooms, which also adds a ton of rich flavor! I used a mix of shitake, cremini, and white button mushrooms, but you really can’t go wrong with any mushroom here. (Oyster and porcini also work well – and if you happen to have any truffles kicking around, definitely throw those in!)
You know me, I love a good ol’ healthy, well-balanced rice recipe. (I mean, who doesn’t?!) But what I don’t love about risotto? Standing over the stove stirring for what feels like hours, haha! So this baked risotto is a game changer. Let the oven do the work while you kick back and enjoy the aromas. P.S. I won’t judge if you pour a nice cold sauvignon blanc while you wait for this easy risotto to cook!
So today, I’m adding this new recipe to one of my many healthy dinner recipes and sharing all the ingredients needed to make a delicious, creamy, oven-baked risotto (but with way less effort and clean up!) You can also scroll down for more info on why mushrooms are one of the ultimate superfoods!
What is Risotto Made of?
There is often confusion about whether risotto is made with rice or pasta. Traditionally, risotto is made with rice—and arborio rice is the best rice to use.
When the rice is combined with broth and aromatics like garlic and shallots, then cooked down to incorporate the starches from the rice, you end up with a delicious creamy rice dish!
Often, different veggies are incorporated into this dish. Today I’m using mushrooms but asparagus, zucchini, and different bell peppers are also nice compliments to risotto!
Here’s what you’ll need for this easy mushroom risotto:
- Mixed Mushrooms (I used shitake, cremini, and white button mushrooms)
- Fresh Garlic
- Fresh thyme
- Olive oil
- Arborio rice
- White wine
- Vegetable or Mushroom stock
- Parmesan cheese
*See further down in the post for how to make it vegan!
How to Make Mushroom Risotto
Alright, so how do you make risotto? Traditionally, it’s cooked on the stove top by slowly adding liquid to rice one ladle-full at a time. Oven risotto on the other hand? It is so much simpler and hands-off!
Here’s what you do:
- Heat olive oil in a dutch oven and sauté your garlic and shallots
- Add arborio to dry dutch oven and cook, stirring frequently until rice is translucent (3-4 minutes)
- Add white wine and let it evaporate, then add your stock
- Bake in 350F oven until liquid is mostly absorbed, approx. 18 minutes
- Remove from the oven, then stir in the remaining stock until the liquid is mostly absorbed
- Finish by stirring in Parmesan cheese & butter—and it’s ready to dig into!
That’s it! The oven does most of the work while you kick back and let the delicious aromas fill your house!
How to Make Mushroom Risotto Vegan
With a couple of super easy swaps this recipe can easily be made vegan!
- Butter: Swap for vegan butter or skip altogether!
- Parmesan cheese: Swap for nutritional yeast. Start with 2 tbsp and increase to taste.
How to Meal Prep Risotto
You know I’m all about that meal prep life and saving your future self a lot of time and stress. So if you’re wondering whether risotto can be meal prepped or not? It absolutely can!
Recipe components you can prep ahead of time:
- Mince the garlic & shallots
- Slice the mushrooms (I love using a food processor to make this extra speedy)
How to Batch Meal Prep Risotto:
You can easily double this recipe and freeze the extras for later use!
To freeze: Store extras in an airtight container or re-usable food storage bag. Label with the name of the recipe and date. Freeze for up to 3 months.
What makes this a particularly healthy risotto?
As you might know, health to me is all about satisfying body, mind, and soul.This dish covers it all! It’s the perfect meal to enjoy in good company and provides some major nutrition benefits!
Nutrition Benefits of Mushrooms [H2]
- Help protect cells from free radical damage that can lead to various diseases and ageing.
- Can help boost immunity by improving different immune functions playing an important protective role in infections.
- Helps the body produce energy by breaking down carbohydrates, fats, and protein.
- Helps produce red blood cells and transports oxygen to our cells.
Nutrition Benefits of Nutritional Yeast (if opting for vegan version)
- Helps keep the body’s nerve and blood cells healthy.
- Particularly when following a plant-based diet, nutritional yeast is one of my all time favorite nutrition hacks! Around 1 tbsp contains approximately 5 mcg of vitamin B12, which is just over double the daily recommended amount of 2.4 mcg.
What to serve with Mushroom Risotto
- Seared Scallops
- Salmon with Sun-Dried Tomato Aioli
- Easy Miso-Yogurt Oven-Baked Salmon
- Greek Chicken with Blistered Tomatoes and Peppers
- Grilled Lemony Asparagus and Feta Salad
If you make this nourishing & wholesome baked mushroom risotto, be sure to upload a photo and tag me on Instagram @lindsaypleskot so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens!
And if you enjoy the recipe, it would make my day if you would leave a comment and star rating below—I love hearing your feedback and answering your questions! xoPrint
Healthy & Wholesome Baked Mushroom Risotto
- Total Time: 40 minutes
- Yield: 3-4 1x
- Diet: Vegetarian
This healthy oven-baked mushroom risotto is packed full of rich umami flavours and nutrients. The combination of different mushrooms in this arborio rice-based risotto adds major antioxidant boost. Best part? Minimal stirring required! Vegan option included.
- 1 1/2 lbs mixed mushrooms (I used shitake, cremini, and white button mushrooms), sliced
- 2 cloves garlic, minced
- 6–8 sprigs thyme, chopped
- 1/4 cup olive oil, divided
- 1 large shallot, minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 3 cups + 1/2–1 cup vegetable or mushroom stock
- Salt and pepper to taste
- 1/2 cup parmesan, grated
- 1–2 tbsp salted butter
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper and add mushrooms, garlic, thyme, 2 tbsp olive oil, salt and pepper. Stir to coat mushrooms evenly. Roast for 25-30 minutes, stirring halfway.
- Meanwhile, heat remaining 2 tbsp olive oil in a Dutch oven over medium-high heat for approx 2-3 minutes. Add shallots and cook until translucent, stirring occasionally (approx 3-4 minutes).
- Add rice and cook for another 3-4 minutes until rice is translucent, stirring frequently so it doesn’t burn.
- Add wine and cook, stirring until most of the wine has evaporated then add the 3 cups of vegetable stock and bring to a simmer. Once at a simmer, turn off heat, cover the Dutch oven and place in the oven to bake until liquid is mostly absorbed (approx 18-20 minutes).
- Remove from the oven once liquid is almost completely absorbed. Place back on the stove over medium-high heat and stir in the roasted mushrooms and remaining vegetable stock. Start with 1/2 cup of stock, adding more as needed to achieve desired consistency. You want liquid to be mostly absorbed and a creamy texture to the risotto. Salt and pepper to taste.
- Remove from heat and stir in the parmesan cheese and butter.
- Serve with a sprinkle of thyme, more parmesan cheese if desired and your favorite protein (I love serving with scallops!)
To make it vegan:
- Butter: swap for vegan butter or skip altogether!
- Parmesan cheese: swap for nutritional yeast. Start with 2 tbsp and increase to taste.
- I have also done this with half mushroom and half vegetable stock and it was delish, but either or is also great on its own. Alternatively, sub for chicken stock if that’s what you have on hand!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cook
- Cuisine: North American
Keywords: mushrooms, vegan, vegetarian, meal prep, weeknight meals, antioxidants, vitamin B, comfort food recipe
Katie McGoff says
When do the mushrooms get added to the risotto, at the very end?
Hi Katie! Thank you for catching this! Yes, it is at the end once you’ve removed the risotto from the oven and are stirring in the last of the broth! I have adjusted this in the instructions. I hope you enjoy!
Ann Marie says
Absolutely delicious! Feels and tastes like a weekend treat but it definitely quick and easy enough for a weeknight meal. I paired it with Lindsay’s Greek chicken and veggie recipe and it was just perfect. Will become a regular in our home for sure.
So happy to hear this Ann Marie! It’s so nice to be able to enjoy a nice meal no matter what night of the week! And what a great idea to have it with the Greek Chicken. I will have to try this!
I absolutely love how easy and delicious this recipe is. A total winner!
Yay! So happy you enjoyed it and found it easy to make Jen! Hope you enjoy it for many more meals to come!
Ali £ Kev says
10/10 will make again. Granted I sat and drank wine while my incredible boyfriend cooked for me. But it looked so simple and tastes like restaurant quality! Another Lindsay Pleskot staple to add to our recipe rotations!!
Well if that doesn’t just sound like the perfect night! Hopefully this is the experience you get every time you get to enjoy it! haha so happy you loved it!
Lauren Jennings says
This. Was. Delicious!! So creamy and the roasted mushroom flavour was amazing. I added an egg onto the leftovers and would highly recommend.
Yessss! Love reading this! Thanks for sharing Lauren! and the egg on top – genius! I’m going to try that next time!
I’m an old school risotto lover so was skeptical of this easier method but wow! Linsday knocked it out of the park. My whole family absolutely loves this!
Yes! So happy to hear this Heather! Thanks for being open to trying it, I’m so glad it was a knock out for you and your family!!
Lani Hanner says
If I had to make this everyday, I would. The flavours just runs into your mouth! The rich and savoury taste of it is just amazing, you have to try it!
What a review Lani! So happy to hear it’s hitting all the right spots! You’re making me want some! haha
Karen Capone says
Risotto is one of my families favourite dishes. My daughter suggested I try your recipe. I used Morel mushrooms we had harvested and store-bought mushrooms. The Morels gave the risotto a slightly smokey flavour. I was pleasantly surprised with how easy it was to make. No standing over my stove for 30 min constantly tending to the dish. This will be my “go to” version of a family favourite. Thanks Lindsay!
Lindsay Pleskot says
Ah this makes me soo happy! Nothing like finding a shortcut that is just as good for a favorite dish! Not standing over the stove for hours is a game changer! haha And I love the idea of the Morel mushrooms, thanks for the inspo Karen! hope you enjoy the recipe for many meals to come!
Hello! Would I be able to replace the rice with quinoa? Thank you!
Lindsay Pleskot says
Hi there! I’ve never tried it with quinoa but it should work. It just wouldn’t have that creamy risotto texture as that comes from the starch in the Arborio rice. You may also need to adjust bake time a bit so I would check after 10-15 minutes and go from there! You can always add more liquid if it’s not cooked enough or bake longer if it’s too liquidy! Please let me know how it goes if you try it out!
The best mushroom risotto I’ve made, and I’ve tried quite a few. Thanks for this amazing dish!
Lindsay Pleskot says
Ah you just made my day! So happy to hear Jessica! Enjoy!