Easy-peasy mushroom risotto

Baked mushroom risotto

Who doesn't love a creamy risotto, and as this one is baked in the oven there is literally no effort required.

  • Rice type: Arborio rice
  • Servings: 4
  • Preparation Time: 25 mins
  • Cooking Time: 30-35 mins


  • 30g dried porcini mushrooms
  • 50g butter
  • 2 shallots, diced
  • 2 cloves garlic, finely chopped
  • 250g chestnut mushrooms, sliced
  • 250g arborio risotto rice
  • 100ml dry sherry
  • 500ml vegetable stock


  • Measuring jug
  • Frying pan
  • Casserole dish
  • Cheese grater

step 1

Preheat the oven to 160C, gas mark 3

step 2

Soak the dried porcini mushrooms in 400ml boiling water for 15 minutes, drain reserving the juice and chop

step 3

Melt the butter in a large frying pan and fry the shallots, garlic and both mushrooms for 3-4 minutes. Add the rice and stir to coat in the buttery juices. Stir in the sherry and reduce by half then add the stock and reserved porcini liquid.  Bring to the boil and transfer to a casserole dish

step 4

Cover and bake for 30-35 minutes until the rice is tender, but there is still some free sauce. Serve scattered with cheese and parsley