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A large dish filled with mushroom risotto, topped with sliced mushrooms and garnished with thyme leaves.

Baked Mushroom Risotto

The best mushroom risotto, this is such an easy recipe, oven-baked means no stirring! Grating the mushrooms into the risotto means kids love it too.
4.5 from 6 votes
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Course: Family Dinner Ideas
Cuisine: New Zealand
Keyword: Mushroom Risotto, Baked Risotto, Oven Risotto, Oven Baked Mushroom Risotto
Servings: 6 servings
Calories: 307kcal


  • 1 Oven dish with lid


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


  • 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.


  • 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.


Serving: 1serving | Calories: 307kcal | Carbohydrates: 44g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 9mg | Potassium: 312mg | Fiber: 3g | Sugar: 3g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 3mg
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