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+ servings

Roasted Mushroom Oven Risotto

The easiest risotto ever—no babysitting!
Prep Time20 minutes
Cook Time55 minutes
Course: Main/Side, Side Dish
Cuisine: Italian
Keyword: easy risotto, rice side dishes, roasted mushrooms
Servings: 6
Calories: 400kcal


  • 1 lb mixed gourmet mushrooms and/or crimini mushrooms, broken into pieces or sliced 1/4" thick
  • 3 garlic cloves peeled, thinly sliced
  • 1/2 tsp thyme see NOTES
  • 1/4 tsp crushed red pepper flakes
  • 1/4 cup plus 2 Tbs olive oil plus more for drizzling
  • 1 3/4 tsp or more kosher salt, divided
  • 1 medium onion finely chopped
  • 1 cup arborio rice
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup dry vermouth or white wine
  • 3 cups chicken stock or low-sodium chicken broth divided
  • 1 cup finely grated Parmesan about 1 cup
  • 2 tbs cold unsalted butter cut into pieces
  • 1/2 tsp finely grated lemon zest
  • 1/3 cup coarsely chopped parsley leaves


  • Place racks in bottom third and middle of oven; preheat to 350°F/180C. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25–30 minutes.
  • Meanwhile, heat 2 tbs oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in a 350F/180C oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16–18 minutes.
  • Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
  • Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil.


Fresh thyme can be substituted—use 5-6 sprigs.


Serving: 1serving | Calories: 400kcal | Carbohydrates: 40g | Protein: 14g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 437mg | Potassium: 435mg | Fiber: 3g | Sugar: 5g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 2mg