There’s something incredibly comforting about a warm, cheesy casserole bubbling fresh from the oven, and this Creamy Mushroom Risotto Bake Recipe fits the bill perfectly. It’s rich, comforting, and packed with earthy mushrooms, making it not just delicious but a real crowd-pleaser for any night you want something cozy and fuss-free.
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Why You'll Love This Recipe
I remember the first time I made this creamy mushroom risotto bake—it was one of those recipes that felt fancy but turned out incredibly easy. The best part? You get all the silky creaminess of classic risotto but in a bake that’s practically hands-off once it’s in the oven.
- Effortless Creaminess: Baking the risotto instead of stirring it nonstop saves you time in the kitchen without compromising on that signature creamy texture.
- Deep Mushroom Flavor: Cooking the mushrooms separately allows them to brown beautifully and stay packed with savory umami goodness.
- Versatile and Customizable: You can easily swap in different mushrooms or add extras like herbs, cheese, or cream to make it your own comfort food masterpiece.
- Great for Meal Prep: This bake holds up well in the fridge and even freezes beautifully, making it a perfect make-ahead dinner option.
Ingredients & Why They Work
Each ingredient in this recipe plays a starring role to build that luscious, comforting flavor and texture we all crave in risotto. Plus, a few practical tips on shopping and prep will help you get it just right.
- Cremini Mushrooms: These bring a meaty texture and deep, woodsy flavor. Sliced thin and cooked separately, they get perfectly golden and juicy.
- Unsalted Butter: Using unsalted butter lets you control the saltiness while adding richness and silkiness to the dish.
- Olive Oil: A bit of olive oil helps sauté the shallots and mushrooms evenly without burning.
- Low Sodium Soy Sauce: Adds depth and umami to the mushrooms without overwhelming the subtle risotto flavors.
- Shallots: Their mild onion flavor pairs beautifully with mushrooms and aromatics in risotto.
- Arborio Rice: The only rice to use here—its starchy grains give risotto its creamy texture without turning mushy.
- Garlic: Minced garlic brightens and layers flavor without overpowering.
- Low Sodium Chicken Broth: Warmed before using, it infuses the risotto with savory goodness and keeps saltiness balanced.
- Dried Parsley, Basil, Thyme: These herbs give a subtle earthiness that complements the mushrooms perfectly.
- Parmesan Cheese: Freshly shredded parmesan melts into the risotto, intensifying the creamy, cheesy taste.
- Heavy Cream (Optional): For extra decadence, adding cream makes the risotto ultra-luxurious, but it’s great without it too.
Make It Your Way
What I love about this Creamy Mushroom Risotto Bake Recipe is how flexible it is. Feel free to personalize it to suit your tastes or what you have on hand—you really can’t go wrong!
- Variation: I sometimes add sautéed spinach or kale into the mix for a pop of green and extra nutrition—trust me, it adds such fresh flavor!
- Dairy-Free Option: Swap the butter for vegan margarine and use coconut cream instead of heavy cream to suit dairy-free diets.
- Extra Protein: Stir in cooked diced chicken or crispy pancetta when combining everything for a heartier meal.
- Mushroom Mix: Experiment with shiitake or maitake mushrooms for interesting textures and deeper earthiness.
Step-by-Step: How I Make Creamy Mushroom Risotto Bake Recipe
Step 1: Sauté the Aromatics and Toast the Rice
Start by melting 2 tablespoons of butter alongside 1 tablespoon of olive oil in a large Dutch oven over medium heat. Gently sauté finely chopped shallots for about 2 minutes until fragrant and translucent. Then add your Arborio rice, stirring for 3-4 minutes until you see the edges of the grains looking translucent—this toasting step is key for perfect texture later. Add the minced garlic and cook for one more 30 seconds to release those delicious aromas.
Step 2: Add Broth, Herbs, and Bake
Pour in 5 ½ cups of warm chicken broth along with the dried parsley, basil, thyme, salt, and pepper. Turn the heat up to high to bring the mixture to a simmer at the edges. Once it starts bubbling, cover the pot tightly and transfer it to the preheated 400°F oven. Let it bake for 15–18 minutes so the rice cooks gently and evenly—this technique saves tons of stirring!
Step 3: Cook the Mushrooms Separately to Golden Perfection
While the risotto bakes, melt 2 tablespoons of butter with 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Cook the mushrooms in two batches to avoid overcrowding—spread them in a single layer and resist the urge to stir for about 3 minutes. Then continue cooking and stirring for an additional 3-5 minutes until the mushrooms have released all their moisture and turned beautifully golden. Finish with soy sauce, salt, and pepper for seasoning, then set them aside.
Step 4: Combine and Stir for Ultimate Creaminess
Remove the risotto from the oven, stir in the remaining ½ cup of chicken broth if needed, along with 3 tablespoons of cubed butter and freshly shredded Parmesan. Stir vigorously until the butter and cheese melt and make the risotto decadently creamy. Fold in the golden mushrooms, then finish with a splash of heavy cream if you’re using it. Taste and season with extra salt and pepper if needed—it’s the little touches that make this dish shine!
Top Tip
After making this creamy mushroom risotto bake several times, I picked up a few essential tips that really help take it from good to unforgettable. These little tricks have saved me from soggy rice, bland mushrooms, and bland seasoning more times than I can count.
- Use a Heavy Dutch Oven with a Tight Lid: This traps steam, gently cooking the rice so it’s creamy but never mushy. If your lid isn't tight, use foil to seal in the moisture.
- Don’t Rinse Your Rice: That surface starch is golden for creaminess—rinsing it off will leave your risotto bland and sticky in the worst way.
- Cook Mushrooms Separately: Resist mixing them in while the rice cooks; sautéing separately ensures they brown perfectly and taste amazing in bite-sized pieces.
- Stir Vigorously After Baking: This might feel odd since we baked it, but the stirring helps release starch and distributes butter and cheese evenly for that signature risotto silkiness.
How to Serve Creamy Mushroom Risotto Bake Recipe
Garnishes
I love topping this risotto bake with a sprinkle of fresh parsley or thyme leaves for a pop of color and freshness. Sometimes I grate a little extra Parmesan on top just before serving for that cheesy finishing touch. A drizzle of truffle oil can be heavenly if you’re feeling fancy and want to amplify the mushroom flavor.
Side Dishes
This risotto pairs beautifully with crisp green salads dressed lightly in lemon vinaigrette, roasted Brussels sprouts, or even some garlic-rubbed toasted bread for scooping up every last bit. For a heartier meal, I sometimes serve it alongside grilled chicken or pan-seared salmon.
Creative Ways to Present
For a special occasion, I like to bake this risotto in individual ramekins, giving each guest their own perfectly portioned mini casserole. You can also top it with toasted pine nuts or a bit of crispy sage for extra texture and an elegant twist.
Make Ahead and Storage
Storing Leftovers
After enjoying this creamy mushroom risotto bake, you can store leftovers in an airtight container in the fridge for up to 3–5 days. It will thicken as it cools due to the starch, but don’t worry—that’s easy to fix when reheating.
Freezing
I’ve also frozen this risotto bake successfully by portioning it into freezer-safe containers. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stove or in the oven.
Reheating
The trick to reheating risotto and keeping it luscious is to add a splash of chicken broth or water while warming it gently in a skillet over medium heat. Stir often and add liquid a little at a time to bring back that creamy consistency. You can also add a bit more butter or cheese if you like that extra richness.
Frequently Asked Questions:
Absolutely! Simply swap the chicken broth for a rich vegetable broth to keep the flavor depth. You can also add some extra cheese or cream for richness if you like.
Arborio rice is high in starch, which is essential to get that signature creamy texture of risotto without turning soggy. Other rice varieties won’t absorb liquid or release starch in the same way, so your dish won’t have the same silky consistency.
Yes, you can prepare this risotto the traditional way by simmering and stirring constantly on the stove. However, the bake method in this recipe saves time and still results in creamy, perfectly cooked rice with less hands-on attention.
It's best to cook the mushrooms separately and fold them into the risotto after the rice is cooked. This way, the mushrooms brown well and retain their texture and flavor rather than softening too much during the rice cooking process.
Final Thoughts
This Creamy Mushroom Risotto Bake Recipe is one of those dishes that feels like a warm hug on a plate—rich, satisfying, and effortlessly indulgent. It’s become one of my favorite weeknight meals because it’s so forgiving, adaptable, and downright delicious. I can’t recommend giving it a try enough; once you taste that perfect creamy texture paired with savory mushrooms, you’ll understand why it’s a staple in my kitchen. So grab your skillet and Dutch oven, and let’s make dinner unforgettable tonight!
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Creamy Mushroom Risotto Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Salt
Description
This creamy baked mushroom risotto recipe combines tender Arborio rice with sautéed cremini mushrooms, Parmesan cheese, and optional heavy cream for a rich and comforting dish. The risotto is baked to perfection in the oven, making it an easy yet elegant meal that's sure to impress.
Ingredients
Mushrooms
- 1 pound cremini/baby bella mushrooms sliced ⅛-inch thick – divided
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 1 tablespoon low sodium soy sauce divided
- ½ teaspoon salt divided
- ½ teaspoon pepper divided
Risotto
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter divided
- 2 shallots finely chopped
- 1 ½ cups Arborio rice
- 4 cloves garlic minced
- 6 cups low sodium chicken broth, warmed and divided
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup freshly shredded Parmesan cheese
- ¼ to ½ cup heavy cream (optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the risotto.
- Sauté Shallots and Toast Rice: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large Dutch oven with a tight-fitting lid. Add the finely chopped shallots and sauté for 2 minutes until softened. Add the Arborio rice and stir continuously for 3-4 minutes until the edges of the rice become translucent and toasted. Add the minced garlic and cook for an additional 30 seconds.
- Add Broth and Seasonings: Pour in 5 ½ cups of the warmed chicken broth along with dried parsley, dried basil, dried thyme, salt, and pepper. Increase the heat to high and bring to a simmer. Once it starts to simmer around the edges, cover the pot with its lid.
- Bake Risotto: Transfer the covered Dutch oven to the preheated oven and bake for 18 minutes or until the rice is tender.
- Cook Mushrooms: While the risotto bakes, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large cast iron skillet. Increase to medium-high heat and add half of the sliced mushrooms in a single layer. Allow them to cook undisturbed for 3 minutes, then continue stirring and cooking for an additional 5 minutes until all the liquid has evaporated and the mushrooms are golden brown. Add ½ tablespoon soy sauce, ¼ teaspoon salt, and ¼ teaspoon pepper, cooking for 1 more minute. Remove mushrooms to a plate and repeat with the remaining mushrooms.
- Combine Ingredients: Once the risotto is tender, remove it from the oven. Stir in the remaining ½ cup chicken broth if needed, 3 tablespoons cubed butter, and the shredded Parmesan cheese vigorously until melted and creamy. Fold in the cooked mushrooms gently.
- Add Cream and Season to Taste: For an extra creamy texture, stir in heavy cream or additional chicken broth if desired. Adjust seasoning with additional salt and pepper to taste before serving.
Notes
- Use a wide, heavy pot with a tight-fitting lid like a cast iron Dutch oven for even cooking and heat retention.
- Always use Arborio rice to ensure the risotto turns out creamy and maintains a good texture.
- Do not rinse the rice; the starch helps create the creamy consistency.
- Toast the rice briefly before adding broth to help the grains maintain their structure and absorb liquid slowly.
- Use low sodium chicken broth to control salt levels and prevent overly salty risotto.
- Warm the broth before adding to maintain cooking temperature and encourage starch release.
- If risotto is undercooked but liquid is gone, add more broth and bake until the rice is soft but not mushy.
- Stir vigorously after adding butter and cheese to release starch and enhance creaminess.
- Cook mushrooms separately to maintain their flavor, color, and texture.
- Salt mushrooms at the end of cooking to help them brown properly.
- Heavy cream is optional and best added if the risotto is not already very saucy.
- Risotto should be slightly soft but not crunchy, with a saucy consistency similar to thick porridge.
- Store leftovers in an airtight container refrigerated for 3-5 days, reheating gently with added broth as needed.
- Cleaning mushrooms with a damp cloth helps them brown better than washing with water.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg
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