This creamy mushroom risotto is delicious, nutritious, and can easily be made vegan by swapping parmesan cheese for nutritional yeast! The combination of different mushrooms in this recipe adds a ton of rich flavor with a major anti-oxidant boost.
Wild mushroom risotto is one of my all time favorite comfort foods. The arborio rice traditionally used for this dish gives a super creamy texture, and the combination of different mushrooms add a ton of rich flavor with a major anti-oxidant boost which the dietitian in me loves!! I used a combination 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!)
What I don’t love about risotto? Standing over the stove stirring for what feels like hours! Haha. This oven risotto is a game changer! Let the oven do the work while you kick back and enjoy the aromas – I won’t judge if you pour a nice cold sauvignon blanc while you wait for it to cook!
In this post I’m sharing everything you need to know to make a delicious, creamy oven risotto 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, and cooked down to incorporate the starches from the rice, you end up with a delicious creamy rice dish!
Often different vegetables 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 is cooked on the stove top, slowly adding liquid to rice one ladel-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 saute 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, stir in the last of the stock until the liquid is mostly absorbed
- Finish by stirring in Parmesan cheese and butter and it’s ready to dig into!
That’s it and the oven does most of the work while you kick back and let the delicious aromas fill your house!
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, can risotto be meal prepped? It most certainly can!
Recipe components you can prep ahead of time:
- Mince the garlic & shallots
- Slice the mushrooms (I love to use a food processor to make this extra speedy)
How to Batch 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 name of the recipe and date and 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 is the perfect meal to enjoy in good company and provides some major nutrition benefits!
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 swap altogether!
- Parmesan cheese: swap for nutritional yeast. Start with 2 Tbsp. and increase to taste.
Nutrition Benefits of Mushrooms
- Help protect our 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)
- Particularly if you are plant-based, 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.
- Helps keep the body’s nerve and blood cells healthy.
What to serve with Mushroom Risotto
- Seared Scallops
- Easy Miso-Yogurt Oven-Baked Salmon
- Greek Chicken with Blistered Tomatoes and Peppers
- Grilled Lemony Asparagus and Feta Salad
If you make this Healthy Baked Mushroom Risotto, be sure to 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/or star rating below— I love hearing your feedback! xoPrint
This creamy mushroom risotto is delicious, nutritious, and can be made vegan! The combination of different mushrooms in this recipe adds a ton of rich flavor with a major anti-oxidant boost.
- 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:
- 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 it’s own. Alternatively sub for chicken stock if that’s what you have on hand!
- Category: Main Dish
- Method: Cook
- Cuisine: North American
Keywords: mushrooms, vegan, vegetarian, meal prep, weeknight meals, antioxidants, vitamin B, comfort food recipe