Oven Risotto with Garlic Roasted Mushrooms and Arugula

32 reviews / 4.8 average


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.

Mushrooms on baking sheet.

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.

Oven risotto with mushrooms in bowl.

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.

Check Out Our Video For How To Make Oven Risotto (1 Min):

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Oven risotto in a bowl with mushrooms.

Oven Risotto with Garlic Roasted Mushrooms and Arugula

  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


The best easy risotto – made in the oven! Served up with some garlic roasted mushrooms and a lemony arugula salad. YUM!




  • 23 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 lb. mushrooms, sliced
  • 1 teaspoon salt


  • 1 tablespoon olive oil 
  • 3 garlic cloves, minced
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 34 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)


  1. Mushroom Prep: Preheat oven to 350 degrees. Toss mushroom ingredients together on a rimmed baking sheet.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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!

  • Category: Dinner
  • Method: Bake
  • Cuisine: Italian

Keywords: oven risotto, lemon arugula salad, roasted mushrooms

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This recipe is part of our easy weeknight dinners page. Check it out!

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  1. Pinch of Yum Logo

    You say “Oven Part 2”, but according to the instructions, it’s stove top – not oven?

    1. Pinch of Yum Logo

      I was about to make this very same comment. (Does anyone proofread these recipes or they’re posted?) Please clarify, is this completely made in the oven? It sounds like it’s made on the stove top for part two. If so, it’s not exactly “oven risotto”.

      1. Pinch of Yum Logo

        It’s amusing that you felt inclined to post a comment questioning whether or not someone proofreads these posts without proofreading your own comment.

      2. Pinch of Yum Logo

        Made this with riced cauliflower and reduced the broth to 1 cup. Very good! Thank you!

  2. Pinch of Yum Logo

    OMG I LOVE RISOTTO TOO! 😀 I’ve never made it in the oven but I’ve made it so often I can just whip up a batch for 1+ persons as needed! It’s my go to when I have no idea what to make. I actually find the method a bit meditative. It’s a bit of a longer process but it’s so easy that it doesn’t seem like a big deal in my book 🙂 ……and the fact that it’s just delicious 😀 I usually make some version of this https://www.thefauxmartha.com/2017/11/09/date-night-winter-risotto/
    from thefauxmartha! I’ve found that I really like the addition of a little cream at the end instead of butter and ususally make some form of roasted vegetables to go with it 😀 SO GOOD <3

  3. Pinch of Yum Logo

    I would have rated this highly had it not been for inclusion of chicken broth. I have the ingredients to knock up a perfectly good vegan version.

    1. Pinch of Yum Logo

      Really? This isn’t a vegan food blog nor was this posted as a vegan recipe. A substitution for your dietary restrictions doesn’t merit a one-star rating. 🙄

    2. Pinch of Yum Logo
      Peggy Stewart

      That is not fair play !!! Who cares what you do with it in your own kitchen ???

    3. Pinch of Yum Logo

      Seriously? That was a ridiculous and uncalled for comment. She gives you free, fantastic recipes and you post a negative review because it wasn’t exactly what YOU wanted…boohoo.! Read the recipe first and maybe stick to vegetarian recipes!

  4. Pinch of Yum Logo

    If you owned a restaurant, I think you’d earn really good money from food sales. The way you put these food blogs together is awesome. 🙂

  5. Pinch of Yum Logo

    I followed Lindsay’s very easy to follow recipe exactly as written and it turned out better than our favorite Italian restaurant. My husband LOVED it and so did I — thank you, Lindsay, You sent me this recipe on Sunday morning and I made it for dinner, YES!

  6. Pinch of Yum Logo

    what would you do if you didn’t have a dutch oven? Looking for a suggested alternative.

    1. Pinch of Yum Logo

      I would do the first step of the risotto in a frypan then transfer to a casarole dish with a lid for the oven portion.

  7. Pinch of Yum Logo

    Just made this for dinner, and it’s so delicious. Even my 5 year-old likes it. There was still a lot of liquid when I took it out of the oven. I just simmered it down before adding more liquid. If this is typical, it might be helpful to add that to the instructions for risotto neophytes. Thanks for another great recipe.

  8. Pinch of Yum Logo

    I fine tuned my diet now and enormously cut down red meat and increased fish and chicken consumption, in addition to steamed sweet potatoes “Yams,” and more green peas and corn.

  9. Pinch of Yum Logo

    You can make amazing risotto in a pressure cooker (instant pot). It’s one pot, fast, hands-off and amazing flavor. Add different ingredients depending on your mood. Check out Lorna Sass’s recipe in her cookbook. There’s also a great one pot, hands-off recipe from the Italian PBS chef Lydia (can’t remember her last name). I always hated making risotto (and I usually messed it up) until I discovered the no-stirring versions. LOL!

  10. Pinch of Yum Logo
    Stephanie Rogan

    Can this be made with brown arborio rice? If so, would this change the cooking time? Thank you and can’t wait to try this!

  11. Pinch of Yum Logo

    My roommates made risotto last year, and I absolutely fell in love. I need to make a vegan-friendly risotto one day for the perfect date night. It would be the best!

  12. Pinch of Yum Logo

    This looks outrageously good! Those mushrooms are to die for. And the notion of Risotto in the oven is so fantastic. I’m excited about trying this recipe. Thanks for sharing.

  13. Pinch of Yum Logo

    Followed this recipe tonight for dinner. My first time making risotto. It was fabulous!! Just curious, how do you recommend reheating risotto? I have a bunch left.

  14. Pinch of Yum Logo

    What?! A bowl of sunshine on a winter’s day. Thank you for sharing; what a delightful meal!

  15. Pinch of Yum Logo

    I am a big fan of risotto, and I must admit I did not know oven risotto was a thing. Thanks for this amazing recipe!

  16. Pinch of Yum Logo

    Made this for dinner last night…amazing! The first thing my husband said was “this is better than at a restaurant”. Easy and yummy.

  17. Pinch of Yum Logo

    I love Arborio rice. It’s so starchy and creamy when cooked right.

    A good Risotto is one of my favorites! I used to see it on more menus in the late 90’s and early 2000’s when it was trendy. Now, if I have a craving for it, I have to find an authentic Italian restaurant, or make it myself. Thanks for sharing.

  18. Pinch of Yum Logo

    This was so good! I’ve never cooked risotto before (but have enjoyed it many times) and I was so happy with the outcome. I didn’t add the zest, only the juice of a whole lemon and it was a little lemon-strong for this lemon loving girl but next time I’ll just add the juice of half a lemon. The mushrooms were impeccable. Stirred them in and served it with grilled chicken and a balsamic dressed salad for an amazing date night at home. Thanks!

  19. Pinch of Yum Logo

    i was just surfing ,suddenly i came across this website ,its been a good blog which i came across ,and been a pleasure reading this gold of art of work , with amazing reciepes ,surely i will recommend more friends
    thanks for sharing and posting ,god bless you

  20. Pinch of Yum Logo

    Soooooo good and super easy!!!! Thank you for an elegant dinner I can put in my rotation.

  21. Pinch of Yum Logo

    Hi I’m planning on making this tonight but I’ve never made or even eaten risotto so I’m unsure of how it’s meant to look. I’m not worried about under doing it, but is it easy to over cook ? Thanks

  22. Pinch of Yum Logo

    Why does your ingredient list not include the full ingredients that appear at the bottom of the page?