Baked Risotto with Mushrooms & Parmesan Recipe

Creamy, hands-off oven-baked risotto with earthy mushrooms, white wine, and Parmesan. No constant stirring required—the round bowl's even heat creates perfectly tender rice with a golden, crispy top layer. This recipe is part of our 5 One-Pot Dishes for Your Round Baking Bowl series. Prep Time: 15 minutesCook Time: 45 minutesServings: 4-6Difficulty: EasyDish Size: 3-quart (10-inch) round oven-safe bowl Ingredients 2 tbsp olive oil 2 tbsp butter 1 medium onion, finely diced 3 cloves garlic, minced 400g (14 oz) mixed mushrooms (cremini, shiitake, or button), sliced 300g (1½ cups) Arborio rice 125 ml (1/2 cup) dry white wine 1 litre (4 cups) hot chicken or vegetable stock 100g (1 cup) Parmesan cheese, grated, plus extra for serving 2 tbsp fresh thyme leaves Salt and freshly ground black pepper Fresh parsley, chopped (for garnish) Extra butter for finishing (optional) Instructions Preheat oven to 180°C (350°F). In a large oven-safe saucepan or the round baking bowl (if stovetop-safe), heat olive oil and butter over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant. Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. Season with salt and pepper. Stir in the Arborio rice and cook for 1-2 minutes, stirring to coat the grains with the oil and butter. Pour in the white wine and stir until mostly absorbed, about 2 minutes. Add the hot stock, thyme, and half the Parmesan. Stir well to combine. If you started in a saucepan, transfer everything to your buttered 3-quart round baking bowl. Cover tightly with foil or a lid. Bake for 35-40 minutes until the rice is tender and has absorbed most of the liquid. Remove from oven, uncover, and stir in the remaining Parmesan and a knob of butter if desired. Let rest for 5 minutes. The top should have a slightly crispy, golden layer. Garnish with fresh parsley and extra Parmesan before serving. Tips & Notes Use hot stock—this helps the rice cook evenly and prevents temperature shock when it goes into the oven. Don't skip covering the dish—it traps steam and ensures the rice cooks through without drying out. For extra depth, add a splash of truffle oil or a handful of dried porcini mushrooms (rehydrated) to the mushroom mix. This recipe is endlessly adaptable—try adding peas, asparagus, or butternut squash in the last 15 minutes of baking. Leftovers can be formed into patties and pan-fried for crispy risotto cakes. Dietary Info: Vegetarian (if using vegetable stock), contains dairy, gluten-free

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