I love risotto, but I’m not a huge fan of standing over the stove, even if it is only for 20 minutes or so. So when I learned that it can also be cooked in the oven, I had to try it. I first tried this amazing baked tomato risotto by Vegangela. It was not only super easy, it tasted just as great as risotto cooked the traditional way. So last night with a pound of crimini mushrooms in the fridge that I needed to use, I decided to try my hand at a baked mushroom risotto. It turned out even better than I had hoped!
This recipe is absolutely loaded with mushrooms. I used a whole pound, but if you’re not as big a mushroom lover as I am, you could cut it down by half and it would still be great. And, like all risotto should be, it is beautifully creamy.
- 1 16oz package of crimini mushrooms, sliced
- 2 shallots, finely sliced
- 3 cloves of garlic, finely sliced
- 3/4 cup arborio rice
- 2 tbsps lemon juice
- 3 cups vegetable broth
- 1/4 cup nutritional yeast
- 1/4 cup chopped parsley
- Salt and pepper to taste
- 1 1/2 tbsps olive oil, for sautéing
- Preheat your oven to 350 degrees Fahrenheit.
- In a frying pan, heat olive oil over medium-high heat on your stovetop.
- When hot, add shallots and sauté for 2-3 minutes until soft.
- Add garlic and sauté for another 30 seconds or so, until it releases a lovely aroma.
- Add mushrooms and sauté for another 3-5 minutes or so, until they release their liquid and begin to brown.
- Add arborio rice to the pan and sauté for another two or so minutes until it is lightly toasted.
- Add lemon juice and use a spatula to deglaze the pan.
- Pour in the vegetable broth and bring to a boil.
- If your frying pan is oven-proof, cover it with a tight-fitting lid or aluminum foil, and place it carefully in the oven. If it is not, very carefully transfer the risotto it to an oven-proof dish and cover.
- Bake for 30 minutes, until liquid is largely absorbed and rice is soft.
- Remove from oven and fold in nutritional yeast and parsley.
- Taste for seasoning and add a generous amount of pepper and salt, as needed (depending on how salty your broth is you may need just a little or a lot).
- This makes about 5 nice half-cup servings.
The best thing about it, is that when you pop it in the oven you can do other things, like prep a salad, or dessert, or go for a quick run. And what’s not to love about that?