This creamy oven-baked mushroom risotto is a delightful twist on the classic dish, offering a rich and earthy flavor with minimal effort.
Preheat your oven to 425°F (220°C).
Ensure your oven is fully preheated for even cooking.
In an ovenproof saucepan, heat a drizzle of olive oil over medium heat.
Use a saucepan with a lid that can go into the oven.
Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3 minutes.
Stir frequently to prevent the garlic from burning.
Stir in the sliced mushrooms and cook until they release their moisture, about 5 minutes.
Use a mix of mushroom varieties for added depth of flavor.
Add the Arborio rice, stirring to coat the grains in the oil and juices.
Toasting the rice enhances its nutty flavor.
Pour in the white wine, stirring until it is mostly absorbed.
If you prefer not to use wine, substitute with additional broth.
Stir in the chicken broth, salt, and pepper. Bring to a gentle boil.
Adjust the seasoning to your taste before baking.
Cover the saucepan and transfer it to the oven. Bake for 20 minutes.
Check the risotto halfway through to ensure it doesn't dry out.
Remove from the oven and stir in the butter, Parmesan cheese, and parsley.
Add a splash of broth if the risotto is too thick.
Serve the risotto warm, garnished with additional parsley if desired.
Pair with a crisp salad or roasted vegetables for a complete meal.
