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SO easy and SO good! My husband and I double the recipe and eat this throughout the week, and it never gets old!
Lindsey Snyder
BREAKING NEWS YOU GUYS.
You can make risotto in the oven!
Is oven risotto news to you? Have I just been living under a sad, dry, risotto-less rock for, like, forever? I feel like I’ve been missing out so hardcore on the possibility to a) keep my cool, and b) still eat Parmesany, lemony, restaurant-level risotto for dinner.
Essentially what we have here is the best parts of risotto – sauteed garlic, a splash of dry white wine, and that perfect flavor-trio of lemon and butter and Parmesan all packaged up in impossibly creamy texture – with an BONUS thing that isn’t normally a part of risotto – a little extra time on your hands.
Plus, I mean, obviously you know. The roasted mushrooms bathed in olive oil and garlic are a stand-alone item in and of themselves. But that really needs no explanation.
Our ingredient list is pretty short here:
- Mushrooms
- Arborio rice – is it pasta? is it rice? it’s that deliciously elusive in-between GIVE ME MORE!
- Butter – not too much
- Lemon – don’t be shy
- White wine
- Parmesan cheese
- You, on the couch in athleisure (FINE pajamas), cozying up with a bowl of this and fully living your best life now
I like to toss a little arugula salad together (just using the extra lemon / Parm / olive oil / salt) and use it to kind of wake up the plate visually, but girl, you know that is op – tion – al.
This one is all about the roasty golden mushrooms and that savory, lip-licking, ridiculously good risotto. The true hero of our weeknights.
This recipe was inspired by the oven risotto from Epicurious! This is very similar to theirs, but mine just has a shorter, more basic ingredient list and some lemon excessiveness in the best possible way.
If you have some extra risotto left, you could consider making some arancini! YUM.
And if you want to keep things on the stovetop and skip the oven, this recipe is for you.
Check Out Our Video For How To Make Oven Risotto:
Oven Risotto with Garlic Roasted Mushrooms and Arugula
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
The best easy risotto – made in the oven! Served up with some garlic roasted mushrooms and a lemony arugula salad. YUM!
Ingredients
Mushrooms:
- 2–3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 lb. mushrooms, sliced
- 1 teaspoon salt
Risotto:
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 3–4 cups chicken broth
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- zest and juice of one lemon
- 1 teaspoon salt (more or less to taste)
Instructions
- Mushroom Prep: Preheat oven to 350 degrees. Toss mushroom ingredients together on a rimmed baking sheet.
- Risotto Prep: Heat olive oil in a Dutch oven over medium low heat. Add garlic and arborio rice. Saute until the garlic is smelling really yummy and the pan looks dry. Add wine; stir and let it sizzle out. Add 2 1/2 cups of the chicken stock. Bring to a simmer.
- Risotto Part 1: Put a lid on the risotto pot. Transfer both pans to the oven (risotto on top, mushrooms on bottom). Bake for 14-15 minutes. Remove the risotto pot, but let the mushrooms keep roasting – increase to 400 degrees, and bake for another 5-8 minutes, until golden brown. Remove mushrooms from oven.
- Risotto Part 2: Place risotto back over a medium low heat. Slowly add in remaining 1-or-so cups of broth, stirring between additions until nice and creamy. Stir in the Parmesan, butter, lemon zest, lemon juice, and salt. Taste. Taste again. SO SO GOOD.
- Serve: Risotto, topped with mushrooms, topped with more Parm and lemon. Serve with a side salad and/or sprinkle with fresh parsley. You are totally at a restaurant right now.
Notes
I just used plain ol’ sliced button mushrooms. Worked great.
I usually move the mushrooms to the top rack once I take the risotto out.
I served mine with just a little side of arugula tossed with some extra olive oil, lemon juice, salt, and Parmesan.
Be sure to use freshly grated Parmesan cheese – the bagged stuff doesn’t melt in quite as smoothly as the finely, freshly grated stuff.
It’s very important that you bring that risotto pot to a simmer before putting it in the oven. I forgot to do this one time and it resulted in completely under-done risotto that I pretty much had to cook full-stop on the stove.
The lemon juice really makes this come together. You want just enough for it to wake the whole dish up, but not so much that it screams LEMON. I used the juice of one whole (very juicy) lemon, and I usually just taste as a I go. Do as you wish!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian
Keywords: oven risotto, lemon arugula salad, roasted mushrooms
One More Thing!
This recipe is part of our easy weeknight dinners page. Check it out!
I’m a little confused about why this was in the vegetarian recipes list since it calls for the use of chicken broth.
That being said – I know that risotto is a fickle beast so substituting vegetable broth for chicken might not work without making adjustments to account for the fact that not all liquids react the same way during the cooking process. Can I use the same amount of vegetable broth in place of the chicken broth or would I need to use a different amount?
This was amazing! I have made many oven risottos, but this one was the most flavorful. Followed all directions except subbed Veg Broth for Chicken for a vegetarian meal. Also pulled some finished risotto out before adding the cheese for my vegan guest and she was thrilled with it! Oh, and I added the chopped arugula and roasted mushrooms to the finished risotto before serving. Thank you 🙂
Wow! This was so delicious. I will definitely make this again. With the oven doing half the work, it’s an easy enough meal for a weeknight. I also love that the mushrooms are cooked separately, so you can top with as few or as many as you like. My daughter doesn’t love mushrooms, so it was perfect.
I followed the instructions precisely. It was easy and delicious!
This was good but too lemon-heavy in a tart way, I wish we’d put less in. The mushrooms really balanced out the risotto though.
I do not see where it says how long to roast the mushrooms.
Hi Nancy! Check out step 3 of the recipe for that info!
Definite winner!
My husband took a bite and immediately said “Oh, I’m going to have seconds”
I only used half a cup of broth after it was pulled from the oven but it was cooked well and not too soupy. Arugula salad was a great call on the side.
UGH! I meant “Lindsay” instead of Jenna. So sorry!
Jenna, I want to thank you for the excellent, delicious recipes you post. Risotto and mushrooms! A match made in heaven! I love your recipes and I’m sorry for negative comments you might receive. I look forward to receiving your innovative recipes. Continued success!
OMG!!! Delicious!!! I wasn’t sure about lemon…seemed like a lot of steps….I made this for a salmon dish and it was out of this world. It was easy, and Tasted it when it was done….well. I kept having another East, and another…and I’m just like. Wow. This is amazing, so tasty and scrumptious. I love arugula, but didn’t have any. I’ll definitely make this again soon!!
So glad you enjoyed the recipe, Laura!
My husband and I live in Italy, so we’ve had really great risotto. This risotto not only saved me 15 minutes while it was cooking in the oven, but IT WAS SO GOOD. My husband isn’t picky, he eats everything, but it’s rare to see him scarf down food like he did with this risotto. I would 100% make this. My Italian friends might not approve, but my stomach does!
Oh my god. This was delicious!! Used Baby Bella mushrooms and added the arugula salad on top instead of on the side. This was promptly inhaled by all. A definite keeper and make again.
So happy to hear this, Megan!
This recipe is the real deal. I’ve made it several times both with mushrooms and with shrimp (yumm) and it never disappoints!!
If I double the risotto, do I double the oven cooking time?
Hi, Caroline! Actually you can use the same cooking time. Enjoy!
OMG!!! Made this for dinner tonight and think I’m going to eat every night forever. SO GOOD, CAN I GIVE MORE THAN 5 STARS?!?!
YES! This meal on repeat forever and ever. So glad you enjoyed it, Brenna!
This tasted incredible! I was intimidated by the idea of making risotto but Lindsay made it SO easy. It tasted absolutely incredible too. The arugula and lemon really balanced the very rich flavor risotto has. We only used half of a lemon, added probably another 1/2 tsp of salt, and used asparagus instead of mushrooms because my husband isn’t a huge fan of mushrooms. He went back for seconds and thirds and he never does that. Said it was one of his favorite dishes. Thanks for making incredible recipes!
Love hearing this, Jennifer! Glad you and your husband enjoyed this!
Could this serve 6 as a side with salmon and a salad? Thanks!
It was delicious! I only forgot the parsley to top it off. Maybe add it to the ingredients list! Thanks guys.
SO easy and SO good! My husband and I double the recipe and eat this throughout the week, and it never gets old!
Absolutely. Unbelievable. So so delicious. Everything about this recipe is perfect. I halved the recipe and it turned out fine. Served with arugula, homemade lemon dressing and leftover chicken cutlet I had. Fantastic flavor, super easy. Absolutely loved this recipe.
WOW!!! Made this last night and my husband & I were loving every bite. My man has a physical job and a big appetite so I added some grilled shrimp (marinated in garlic EVOO and lemon balsamic)
I made risotto once years ago and it wasn’t worth the trouble and didn’t turn out all that well. This recipe is a keeper & I can’t wait to make it for friends !!
Glad to hear it, Patti!
Just made for lunch. Was so delicious! Totally on par with the mushroom risotto I recently had in Paris. Very good and loved how it was partially made in the oven.
Awesome! Glad you enjoyed it!
First time ever making risotto and it was delish. Made me feel like a pro. I love your blog!!
I just made this for my husband and I and it was TO. DIE. FOR. I can’t believe how easy it was to make and honestly, how can you go wrong with garlic, lemon and parmesan cheese? Having the recipe on the highlights of your Instagram also made it helpful to know I was following each step correctly!
One question–can this recipe simply be doubled if I wanted to make it for a larger group? Want to share this with as many people as I can :).
Thank you so much for this!
Yep! Might take just a little more time, but should work just fine.
Great find! Was a bit skeptical about the baked part but was so happy at the results. The constant stirring is why I don’t make Risotto more often. I also loved the roasted mushrooms although I added a bunch more herbs similar to the Epicurious version and crisped them up for a more crunchy texture. Love this website, have never been disappointed with anything I have made. Thanks