There’s just something wonderfully cozy about a warm, cheesy risotto that melts in your mouth, right? This Creamy Mushroom Risotto Baking Method Recipe takes that classic creamy comfort food and makes it simpler and hands-off by finishing it in the oven. Trust me, it’s a game changer—perfectly tender rice without constant stirring!

A black pan filled with creamy beige risotto mixed with small visible grains, topped with dark brown sautéed mushroom slices scattered all over the dish, with bright green parsley pieces sprinkled on top for color contrast. There is a spoon lifting some risotto near the right side of the pan. The pan is placed on a white marbled surface with a few parsley leaves around it. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Mushroom Risotto Baking Method Recipe
Top Tip
How to Serve Creamy Mushroom Risotto Baking Method Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Mushroom Risotto Baking Method Recipe

Why You'll Love This Recipe

I’m a big fan of risotto but, let’s be honest, standing over the stove stirring for ages can be a bit much on busy days. This Creamy Mushroom Risotto Baking Method Recipe frees up your hands and still delivers that luscious, perfectly creamy rice. Plus, the mushrooms get that gorgeous golden brown every time.

Hands-off baking method: You pop it in the oven and let it work its magic, no need to stir constantly.
Perfectly cooked Arborio rice: Toasted first for texture, then baked to creamy, al dente perfection.
Rich, golden mushrooms: Sautéed separately to keep their flavor intense and texture just right.
Customizable creaminess: Add heavy cream or extra broth at the end for your perfect consistency.

A large black pan filled with creamy risotto forms the base layer, its texture smooth and pale beige with small dark flecks. Sitting on top of the risotto is a generous mound of sautéed mushrooms with rich brown and golden hues, some slices slightly shiny from the cooking oil. Scattered green herb leaves and small sprigs of thyme rest on the mushrooms and risotto, adding spots of fresh green color. The whole dish sits on a white marbled surface, with some loose green herbs around it. Nearby are two copper-toned shakers to the right and a shiny silver spoon to the left. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this recipe plays a part in creating the ultra creamy texture and deep mushroom flavor. Choosing the right rice and cooking method is key, but I also love how the butter and Parmesan come together at the end to give that silky richness. Here’s why I pick each ingredient:

Flat lay of fresh cremini mushrooms sliced thinly arranged next to two whole uncracked brown eggs, a small pile of Arborio rice grains, finely chopped shallots beside four peeled garlic cloves, a small white ceramic bowl filled with golden olive oil, a matching bowl holding creamy unsalted butter cubes, a simple white bowl containing warm low sodium chicken broth, another bowl with freshly shredded Parmesan cheese, and a sprinkling of dried parsley, basil, and thyme herbs artfully scattered on a clean white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cremini/Baby Bella Mushrooms: These have a meaty texture and deep flavor that really stand out once sautéed until golden brown.
Unsalted Butter: Using unsalted allows you to control the saltiness better, and it provides a creamy finish.
Olive Oil: Adds richness and helps brown the mushrooms without burning.
Low Sodium Soy Sauce: Enhances umami flavor in the mushrooms without overwhelming them.
Arborio Rice: The star for creamy risotto—its starch content makes all the difference. Don’t substitute it!
Shallots and Garlic: These aromatics add subtle sweetness and savory depth.
Low Sodium Chicken Broth: Keeps salt in check while adding savory moisture for perfect cooking.
Dried Herbs: Parsley, basil, and thyme bring warmth and complexity without overpowering the mushrooms.
Parmesan Cheese: Adds nuttiness and richness, melting beautifully into the risotto.
Heavy Cream (Optional): For that extra silky, decadent finish, add it at the end—but totally optional if you prefer lighter.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamy Mushroom Risotto Baking Method Recipe is how easy it is to customize. Want to make it vegetarian? Skip the chicken broth and use vegetable stock instead. Craving a richer finish? A splash of white wine in the baking broth works wonders. Feel free to make it yours!

Variation: I’ve often swapped cremini for shiitake mushrooms when I want a stronger, woodsy note—it works beautifully.

Step-by-Step: How I Make Creamy Mushroom Risotto Baking Method Recipe

Step 1: Toasting the Rice and Sautéing Aromatics

I start by melting butter and olive oil in my Dutch oven over medium heat. Into this goes the finely chopped shallots, which I sauté just for a couple of minutes until fragrant and soft. Then, I add the Arborio rice, stirring it around so the edges start to look translucent and a bit toasted—this takes about 3 to 4 minutes. Toasting is crucial because it helps the rice soak up the broth slowly and keeps it from becoming mushy later on. Then, a quick stir of minced garlic for 30 seconds and we’re ready for broth.

Step 2: Adding Broth and Baking

Next, I pour in 5 ½ cups of warmed chicken broth along with the dried herbs, salt, and pepper, then crank the heat until it starts to simmer at the edges. Right at that moment, I cover the pot with a tight-fitting lid and pop it in the oven preheated to 400°F. It bakes there for around 15 to 18 minutes. The oven does the work of gently steaming the rice, giving you a creamy base without you hovering over the stove.

Step 3: Cooking the Mushrooms Separately

While the risotto bakes, I cook the mushrooms in batches in my cast iron skillet. This ensures they brown evenly without steaming. I melt butter and olive oil, then spread half the mushrooms out in a single layer. I resist the urge to stir them for the first 3 minutes—this helps achieve that golden color—and then stir occasionally for another 3 to 5 minutes until the liquid evaporates and the mushrooms are beautifully caramelized. I finish with a dash of soy sauce, salt, and pepper to enhance their umami punch, then repeat with the second batch.

Step 4: Combining and Finishing

Once the rice is tender, I take the pot out of the oven and stir in the remaining ½ cup chicken broth (if the rice needs a bit more moisture), cubed butter, and freshly grated Parmesan cheese. I stir vigorously here—that vigorous stirring releases starch to achieve maximum creaminess. Then, I fold in the golden mushrooms. If I’m feeling indulgent, I swirl in a bit of heavy cream or extra broth to get the consistency just how I like it. At this stage, I always taste and add a little more salt and pepper if needed to brighten it up.

Top Tip

Over the years, I’ve learned a few tricks to make this Creamy Mushroom Risotto Baking Method Recipe foolproof and extra luscious. These tips helped me avoid common pitfalls when I first tried baked risotto.

Use a Tight-Fitting Lid: This keeps that precious steam inside so the rice cooks evenly without drying out.
Don’t Rinse the Rice: The surface starch is what makes risotto creamy, so resist rinsing or soaking your Arborio rice.
Cook Mushrooms Separately: It’s tempting to throw them in with the risotto, but cooking mushrooms separately keeps them golden and packed with flavor.
Vigorous Stirring at the End: Stirring after adding butter and Parmesan releases starch and creates that signature creaminess. Don’t skip it!

How to Serve Creamy Mushroom Risotto Baking Method Recipe

creamy mushroom risotto - Serving Suggestion

Garnishes

I love topping my risotto with extra Parmesan shavings, a sprinkle of fresh parsley for a pop of color, and a drizzle of good quality olive oil. Sometimes I finish with a crack of black pepper or a squeeze of lemon to brighten things up—so simple but elevates the dish beautifully.

Side Dishes

This risotto pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or some roasted asparagus for a fresh contrast. For heartier meals, grilled chicken or seared scallops are my go-to proteins to round it out.

Creative Ways to Present

For special occasions, I like serving this risotto in small ramekins topped with a mushroom medley and a fresh herb sprig—makes for a cozy, elegant presentation. Sometimes I even bake individual portions in these small pots to keep everyone’s risotto piping hot at the table.

Make Ahead and Storage

Storing Leftovers

Leftover risotto thickens up because of the starch, so I store it in airtight containers in the fridge for up to five days. When reheating, I always add a splash of broth or water to loosen it back up and stir gently on the stove to bring it back to that creamy texture.

Freezing

I’ve frozen leftover risotto a couple of times—just portion it out in freezer-safe containers. When thawing, I recommend slowly reheating it with broth added to keep it creamy. The texture can be a touch softer after freezing but still delicious!

Reheating

Reheat risotto gently over medium heat with some broth or water, stirring often. If it’s too thick, add liquid a little at a time. Adding a tiny pat of butter or a sprinkle of Parmesan during reheating refreshes the flavor wonderfully.

Frequently Asked Questions:

Can I use a different type of rice for this baked risotto?

It’s best to stick with Arborio rice for this recipe because it releases starch needed for the creamy texture and cooks evenly when baked. Other rice types don’t have the same starch content and will likely result in a less creamy, mushy, or unevenly cooked dish.

Why do I need to toast the rice before baking?

Toasting the rice in butter and oil helps create a protective coating around each grain. This coating prevents the grains from absorbing liquid too quickly, allowing them to cook evenly over the baking time and maintain a firm but creamy texture rather than turning mushy.

Can I make this risotto vegetarian or vegan?

Absolutely! To make this recipe vegetarian, simply swap the chicken broth for vegetable broth. For vegan, use vegetable broth, omit butter, and replace it with plant-based butter or olive oil. You can also use nutritional yeast instead of Parmesan for cheesy flavor.

Why is cooking the mushrooms separately important?

Cooking mushrooms separately allows them to brown properly and develop deep flavor without steaming. If you cook them with the rice, mushrooms release water that can make the risotto watery and the mushrooms themselves will be soggy and less flavorful. Plus, sautéing them separately lets you add soy sauce and seasoning for an extra umami punch.

Final Thoughts

This Creamy Mushroom Risotto Baking Method Recipe has become one of my kitchen favorites because it delivers that luscious, rich, comforting risotto experience without the fuss of stirring nonstop. I hope you find cooking it as satisfying as I do, and that it becomes a go-to when you want a cozy meal that's surprisingly easy but incredibly delicious. Give it a try—you won’t look back!