Creamy baked risotto served with garlic butter mushrooms is a delicious vegetarian dinner recipe and the easiest way to make risotto.
Ingredients
- Risotto rice. I used Arborio rice but Carnaroli will also work well.
- Onion.
- Fresh garlic cloves.Â
- Stock/broth. I used chicken stock because that’s what I had on hand but you can use vegetable broth if you prefer keeping this recipe vegetarian.
- Heavy cream/whipping cream.Â
- Butter.Â
- Parmesan cheese.Â
- Salt and black pepper.Â
For the garlic butter mushrooms
- Mushrooms. I used a variety of mushrooms but use any mushrooms of your choice.
- Butter.Â
- Fresh garlic.Â
- Fresh thyme.Â
- Lemon juice.Â
- Salt and black pepper.
How to bake risotto
In an oven-proof pot or deep pan/skillet, sauté the onion and fresh garlic in a tablespoon of butter until soft and translucent. Add the rice then pour in the stock and cream. Season generously with salt and pepper. Cover and place in a preheated oven for 15 minutes. Remove from the oven and stir vigorously. Taste and if the rice needs more cooking, add another half cup to cup of stock and place back in the oven to bake for another 5-10 minutes. Remove from the oven and stir in the butter and parmesan then season to taste, if necessary.
While the risotto cooks, melt the butter in a large skillet and add the mushrooms. Cook for a few minutes until golden brown then add the garlic and thyme. Allow to cook for another minute or two then add a generous squeeze of lemon juice and season with salt and pepper.
Serve the creamy risotto topped with the mushrooms and grate over more parmesan.
Can I make baked risotto ahead?
Yes, you can. Cook the risotto until the grains are still quite firm and not fully cooked then allow to cool completely and keep in the fridge overnight. Reheat the baked risotto in a hot oven and stir in a cup of stock then stir in the butter and parmesan.
Risotto recipes
Creamy baked risotto with garlic butter mushrooms
Ingredients
- 1 tbsp butter/olive oil
- 1 onion finely chopped
- 4 garlic cloves crushed
- 2 cups risotto rice
- 4 cups stock/broth
- 1 cup cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- salt and black pepper to taste
For the garlic butter mushrooms
- 2 tbsp butter
- 500 g (1lb) mushrooms
- 4 garlic cloves crushed
- 1-2 tsp fresh thyme
- 1-2 tsp lemon juice
- salt and pepper to taste
Instructions
- Preheat the oven to 200°C/390°F.
- In an oven-proof pot or deep pan/skillet, sauté the onion and fresh garlic in a tablespoon of butter until soft and translucent.
- Add the rice then pour in the stock and cream. Season generously with salt and pepper.
- Cover and place in a preheated oven for 15 minutes.
- Remove from the oven and stir vigorously. Taste and if the rice needs more cooking, add another half cup to cup of stock and place back in the oven to bake for another 5-10 minutes.
- Remove from the oven and stir in the butter and parmesan then season to taste, if necessary.Â
- While the risotto cooks, melt the butter in a large skillet and add the mushrooms.
- Cook for a few minutes until golden brown then add the garlic and thyme.
- Allow to cook for another minute or two then add a generous squeeze of lemon juice and season with salt and pepper.Â
- Serve the creamy risotto topped with the mushrooms and grate over more parmesan.
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