Oven baked mushroom risotto

Prep: 20 mins
Cook: 20 mins
Oven baked mushroom risotto
This is a a good recipe if you don't have time to stand over the stove. 

25g dried mushrooms, such as porcini or a mixture of types
400ml boiling water
2 tbsp olive oil
2 garlic cloves, peeled and crushed
1 small onion, chopped
Salt and black pepper
350g risotto rice, such as arborio or carnaroli
1 tsp fresh thyme leaves or chives.
125ml white wine
750ml hot vegetable stock (you can use chicken stock if you aren't vegetarian)
75g parmesan cheese, grated (Or a vegetarian alternative)
1 tsp fresh thyme leaves

Preheat the oven to 180°C / 350°F / Gas Mark 4.

Put the dried mushrooms in a bowl and pour in the boiling water. Allow them to soak for fifteen minutes.

In the meantime, heat the olive oil in a medium sized ovenproof saucepan or casserole dish. Cook the garlic and chopped onion for a few minutes until soft and just golden.

Season with salt and black pepper.

Drain the excess liquid from the mushrooms into a fresh bowl and chop the mushrooms.

Add them to the onions and garlic along with the rice, chopped thyme and mushroom-soaked water.

Pour the wine and stock into the pan and bring the mixture to the boil.

Cover the mixture with a lid and put it in the oven. Cook for 15 to 20 minutes, or until the rice has just cooked. (All of the liquid should have been absorbed).

Mix in 50g of the grated parmesan.

To serve, sprinkle with thyme leaves and the remaining parmesan.


Preparation Time
20 minutes

Cooking Time
20 minutes

Main ingredients

Recipe Type
Budget, Easy, Family Dinners


Special Info
Gluten free, Vegetarian

Level of Difficulty

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