Mushroom Risotto
This dreamy oven-baked risotto is your weeknight kitchen hero—no constant stirring, just pure creamy magic. The nutty brown rice bakes to perfection in a savory broth while caramelized onions and garlic build a rich foundation of flavor. Meanwhile, golden sautéed mushrooms bring all the earthy vibes, and a swirl of Parmesan, butter, and white wine at the end ties it all together in one luscious, spoon-worthy finish. A true comfort dish that can heal any sore feelings and feels way fancier than the effort it takes. Bonus: your kitchen will smell amazing.
Ingredients
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3 tablespoons olive oil, divided
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1 small yellow onion, chopped
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2 cloves garlic, minced or pressed
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5 cups (40 oz) vegetable broth, divided (sub 1 cup water for broth if using a 32-oz container)
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1 ½ cups brown arborio or short-grain brown rice
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12–14 oz sliced Cremini (baby bella) mushrooms, cleaned and drained
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1 cup freshly grated Parmesan cheese
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½ cup dry white wine (optional)
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3 tablespoons unsalted butter, diced
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2 teaspoons tamari (optional, for depth of flavor)
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1 teaspoon sea salt, plus more to taste
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Freshly ground black pepper, to taste
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4 sprigs fresh oregano, leaves removed and torn
Directions
Preheat & Prep
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Position an oven rack in the center and preheat the oven to 375°F (190°C).
Sauté the Aromatics
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In a medium Dutch oven, heat 1 tablespoon olive oil over medium heat.
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Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until soft and golden, about 10 minutes.
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Stir in the garlic and cook for 2–4 minutes, until fragrant and the onions are browned.
Add Rice & Bake
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Pour in 4 cups of broth (or 3 cups broth + 1 cup water). Stir to combine.
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Add the brown rice, cover the pot, and bring to a gentle boil over medium-high heat.
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Once boiling, turn off the heat, transfer the covered pot to the oven, and bake for 65–70 minutes, until the rice is tender. (Don’t worry if it looks dry when done.)
Cook the Mushrooms (During Final 20 Minutes of Baking)
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While the rice finishes baking, heat 2 tablespoons olive oil in a large skillet over medium heat.
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Add the mushrooms with a pinch of salt and sauté, stirring occasionally, for 12–14 minutes, until they’re deep brown and have absorbed most of their juices.
Finish the Risotto
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Remove the pot from the oven. Stir in the remaining 1 cup of broth, Parmesan, white wine (if using), butter, tamari (if using), 1 teaspoon salt, and plenty of black pepper.
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Stir vigorously for 2–3 minutes until creamy and well combined.
Combine & Serve
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Fold in the sautéed mushrooms and any remaining pan juices.
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Taste and adjust seasoning with more salt and pepper as needed.
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Divide into bowls and top with fresh oregano leaves.