Baked Mushroom Risotto
This Mushroom Baked Risotto recipe combines 2 of my all-time favourite cooking hacks, BAKED risotto, and GRATED mushrooms.
I love baking risotto because it means no standing at the stove stirring for ages! I can bang the risotto in the oven and walk away.
I love grating mushrooms into meals because you get all the plant based goodness and flavour of mushrooms without the mushroom texture (which can be confronting for some kids).
Why This Recipe Works
- Easy mushroom risotto recipe, no stirring required.
- A kid-friendly way to serve mushrooms.
- Topped with delicious balsamic roasted mushrooms, so you get the best of both worlds, grated and whole mushrooms.
Ingredients you will need
To make this mushroom risotto you will need: Arborio rice, mushrooms, stock, olive oil, onion, thyme,and garlic.
For the Balsamic Roasted Mushrooms: In addition to the ingredients listed above you will need: More mushrooms, and balsamic vinegar.
Ingredient Notes and Substitutes
- Mushrooms: I used portabello mushrooms when making this recipe. You can actually use any mushrooms, button mushrooms, swiss browns, most should work.
- Stock: Chicken or vegetable stock works in this recipe. A chicken bone broth will also boost the protein content.
This recipe was originally created for Meadow Mushrooms as a sponsored social media post. It was liked so much that I have popped it on my blog too so that it can easily be found.
Step by step instructions
Below are illustrated step-by-step instructions to make my ** Recipe cookies, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Grate the mushrooms for the risotto. Heat the stock. This can be done on the stovetop or in a microwave. You want the stock to be hot but not quite boiling.
Heat the oven to 180 degrees celsius or 350 Fahrenheit.
Step one: In a large oven-proof dish that has a lid, heat the oil on the stovetop.
Add diced onion, garlic and thyme sauté until softened and fragrant.
Step two: Add the arborio rice, cook for 1-2 minutes, stirring so that the rice does not catch on the bottom of the dish.
Step three: Add the grated mushrooms and cook with the rice for a minute or so.
Step four: Add the stock you heated earlier and bring it to a boil. Season with salt and pepper. (If using for Baby Led Weaning skip the salt, and season at the table for the older members of the family)
Cover with a lid and bake in an oven at 180 degrees celsius or 350 Fahrenheit for 20 mins
Step five: Place whole portabello mushrooms in a roasting pan, gills facing up, drizzle with oil and balsamic vinegar
Season with salt and pepper and bake in the oven with the risotto until the mushrooms are tender for 10-15 minutes.
Step six: Serve the risotto topped with thickly sliced balsamic roast mushrooms, a little additional thyme, and parmesan.
Enjoy!
Top Tips
Here is how you can make this baked mushroom risotto perfectly every time!
- Trust the process, I promise it will all cook.
- If you have a little one who loves carbs, like pasta and rice or this risotto for example, that's ok. If you want to increase the protein content in a meal like this try using a bone broth instead of the stock.
- This risotto is perfect for baby led weaning, just watch the salt conetn of the stock and remeber not to season with extra salt.
FAQs
Absolutely the mushroom risotto freezes and reheats well. The balsamic roasted mushrooms do not, so just freeze and reheat the risotto itself.
Other recipes you will love
For the mushroom lovers out there be sure to check out my:
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Baked Mushroom Risotto
RATE THIS RECIPE
Equipment
- 1 Oven dish with lid
Ingredients
Mushroom Risotto
- 200 g portabello mushrooms
- 3 Tablespoons olive oil
- 100 g diced onion 1 medium onion
- 1 teaspoon thyme or 2 x 10cm stalks fresh thyme
- 1-2 cloves garlic
- 300 g arborio rice 1 ½cups
- 1 litre stock vegetable or chicken
- salt and pepper
Balsamic Roasted Mushrooms
- 200 g portabello mushrooms
- 1 Tablespoon balsamic vinegar
- 2 Tablespoons olive oil
- thyme
- salt and pepper
Instructions
- Grate the mushrooms for the risotto
- Heat the chicken stock. This can be done on the stovetop or in a microwave. You want the stock to be hot but not quite boiling.
- Heat the oven to 180 degrees celsius or 350 Fahrenheit.
- Use a large oven-proof dish that has a lid. Start by heating the oil on the stovetop. Add diced onion, garlic and thyme sauté until softened and fragrant.
- Add the arborio rice, cook for 1-2 minutes, stirring so that the rice does not catch on the bottom of the dish.
- Add the grated mushrooms and cook with the rice for a minute or so.
- Add the stock you heated earlier and bring it to a boil.
- Cover with a lid and bake in an oven at 180 degrees celsius or 350 Fahrenheit for 20 mins.
- Place whole portabello mushrooms in a roasting pan, gills facing up, drizzle with oil and balsamic vinegar. Season with salt and pepper and bake in the oven with the risotto until the mushrooms are tender for 10-15 minutes.
- Serve the risotto topped with thickly sliced balsamic roast mushrooms, a little additional thyme and parmesan.
Notes
- Trust the process, I promise it will all cook.
- If you have a little one who loves carbs, like pasta and rice or this risotto for example, that's ok. If you want to increase the protein content in a meal like this try using a bone broth instead of the stock.
- the mushroom risotto freezes and reheats well. The balsamic roasted mushrooms do not, so just freeze and reheat the risotto itself.
Ingredient notes
- Mushrooms: I used portabello mushrooms when making this recipe. You can actually use any mushrooms, button mushrooms, swiss browns, most should work.
- Stock: Chicken or vegetable stock works in this recipe. A chicken bone broth will also boost the protein content.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.