tried & true: weeknight baked mushroom risotto

I hate it when I have to separate recipes into “weeknight feasible” and “weekend projects” … but it’s a necessary evil at times. One just can’t come home at 5:45pm and sit stirring a pot for 2 hours before dinner is on the table… or rather, I can’t survive the zombie apocalypse that will occur when the starving members of my family attack me at the stove.

When I found this recipe from Donna Hayes over a year ago, I thought it was a fluke. Risotto in the oven, how novel. But then I was craving risotto, and it was a Wednesday night, so I threw it in the oven and gave it a go.

And guess what? It’s as fabulous as it is simple! It still takes a good deal of time in the oven, but there’s barely any prep (cut & brown the mushrooms) and once it’s in the oven you can go and be anywhere else in the house! And, I keep my oil to cook green beans in the last 10 minutes as well… which makes clean-up even easier!

weeknight baked mushroom risotto
Cuisine: Italian
Author: kimberly michelle
Prep time:
Cook time:
Total time:
Serves: 4
Weeknight baked mushroom risotto
  • 2 tsp butter
  • 2 T olive oil
  • 2 cloves garlic, crushed
  • 6 oz field mushrooms, sliced
  • 6 oz Swiss brown mushrooms, sliced
  • 6 oz button mushrooms, quartered
  • 1 ½ cup arborio (or risotto) rice
  • 4 ½ cups chicken stock
  • 1 cup finely grated parmesan
  • 1 tsp unsalted butter
  • sea salt and cracked black pepper
  1. Heat a non-stick frying pan over medium heat. Add the 2 tsp butter, olive oil, garlic and mushrooms and cook until the mushrooms are golden (5 minutes).
  2. Preheat the oven to 355°F. Place the rice, chicken stock and mushrooms in a 8½ x 12 in (80 fl oz) baking dish and stir to combine.
  3. Cover the dish tightly with foil and bake for 40 minutes or until most of the stock is absorbed and the rice is al dente.
  4. Add the parmesan, 1 tsp butter, salt and pepper and stir until the butter is melted. Serve immediately.
Serving size: 524 g Calories: 534 Fat: 19.5 g Saturated fat: 7.3 g Carbohydrates: 71 g Sugar: 3.2 g Sodium: 1274 mg Fiber: 2.8 g Protein: 23.5g Cholesterol: 30 mg