Baked Mushroom Risotto

Baked Mushroom Risotto
Risotto is by far one of my favorite dishes. Now that it’s officially cold in North Florida this will grace our dinner table many times over the winter season. It’s actually quite simple to make even though it seems daunting at first. This is a great ‘beginners risotto’ as it’s done in the oven, so you don’t need to stir it on the stovetop for an hour. Have a go at it, you’ll see just how simple it is to make this decadent dish. Bon Appétit!


1 tbsp olive oil
1 yellow onion
2 garlic cloves, minced
1.5 cups arborio rice that has not been rinsed
5 cups vegetable broth
1 teaspoon salt
14 ounces of mixed mushrooms (I like the chef’s sampler but white or portobello work too)
1/2 cup dry white wine or light beer
3 tablespoons butter
2 teaspoons Bragg’s liquid amino or soy sauceGarnish:
Chives and parsley, chopped
Freshly grated Parmesan cheese
​Black pepper


  • Preheat the oven to 375°F on the convection setting
  • Sliced your onion into the tiniest pieces possible so it melts into the risotto 
  • In a large pan over medium heat add the olive oil and sauté the onion pieces until translucent, about 4-6 minutes
  • Add in the minced garlic and sauté for another 2 minutes
  • Add in the unrinsed rice and stir it to coat it in the oil, onion garlic mixture, then add the salt
  • Add in 4 cups of broth, stir and bring to a boil
  • Pour the mixture into a large oven safe baking dish with lid
  • Bake until the rice is cooked through about 60 minutes. The water should be absorbed when you take it out, be mindful the cooking time may vary depending on the accuracy of your oven. You may want to check it at the 45 minute mark and give it a taste. If the liquid has been absorbed and the rice is tender with a slight bite, then it’s done – if not continue to cook for the remaining time and check periodically

While the risotto is baking:

  • Slice the mushrooms, then sauté them in the pan you used previously, until the mushrooms are tender and all their liquid has been released and cooked out
  • Set mushroom aside in a bowl
  • Once the risotto is pulled from he oven, heat up the remaining broth and pour it over the risotto along with the wine/beer, melted butter and liquid aminos/soy sauce. Gently fold the risotto until it’s incorporated
  • The risotto should soak up most of the liquid and start to “fall onto itself”. Lastly, mix in the sautéed mushrooms
  • Spoon into bowls and garnish with chopped chives and parsley, freshly grated parmesan cheese and black pepper
Makes 6 portions
Recipe adapted from Cookie and Kate 

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