There’s something incredibly comforting about a warm, creamy risotto straight from the oven, especially one loaded with earthy mushrooms. This Creamy Mushroom Baked Risotto Recipe is a game-changer—effortless to make yet packed with cozy, rich flavors that feel special enough for company but easy enough for a weeknight.

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 Baked Risotto Recipe
Top Tip
How to Serve Creamy Mushroom Baked Risotto Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Mushroom Baked Risotto Recipe

Why You'll Love This Recipe

This baked risotto is one of my all-time favorites because it takes a classic, slightly intimidating dish and turns it into something totally foolproof. Plus, it’s incredibly creamy, rich, and bursting with that deep mushroom umami we all secretly crave.

Hands-Off Oven Baking: Unlike traditional risotto which needs constant stirring, this method lets the oven do the work while you multitask.
Perfectly Cooked Rice: Using arborio rice and gentle baking in a tightly covered pot guarantees the rice is tender but not mushy.
Bold Mushroom Flavor: Sautéing mushrooms separately ensures they brown beautifully and keep their texture without turning soggy.
Customizable Creaminess: You decide how creamy you want it, with the option of adding buttery Parmesan and even heavy cream at the end.

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

The magic of this Creamy Mushroom Baked Risotto Recipe lies in simple ingredients that play off each other beautifully. The combination of butter and olive oil creates a luscious base, while warm chicken broth and the starch from arborio rice work together for that signature creamy texture.

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 mushrooms: I love these for their deep, earthy flavor and satisfying meaty texture.
Unsalted butter: Adds richness and helps with browning mushrooms without overpowering.
Olive oil: Balances the butter and helps prevent burning during the sauté.
Low sodium soy sauce: A sneaky umami booster for the mushrooms without making them salty.
Arborio rice: Insist on this specific short-grain rice because it releases starch for creaminess while staying firm.
Shallots and garlic: Build that aromatic base for savory depth.
Warm chicken broth: Using warm broth ensures even cooking and helps the rice slowly soak up flavor.
Parmesan cheese: The final creamy finish that also brings a touch of nuttiness.
Heavy cream (optional): For those days when you want extra indulgence – I keep it flexible here.

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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 the best parts about this Creamy Mushroom Baked Risotto Recipe is how easy it is to tweak it to your taste or pantry. I often swap mushrooms or add fresh herbs depending on the season, making it my go-to comfort meal no matter the time of year.

Variation: When I want a heartier meal, I toss in some cooked diced chicken or crispy pancetta at the end for extra protein and flavor.
Vegetarian twist: Simply swap chicken broth for vegetable broth, and consider adding a handful of fresh spinach stirred in just before serving.
Seasonal change-up: Play around with seasonal mushrooms like shiitake or chanterelles when you can find them for unique flavors.
Extra cheesy: I sometimes finish with a sprinkle of grated Pecorino Romano instead of Parmesan for a sharper, saltier kick.

Step-by-Step: How I Make Creamy Mushroom Baked Risotto Recipe

Step 1: Warm up the base and toast the rice

Start by melting 2 tablespoons of butter with 1 tablespoon olive oil in a large Dutch oven over medium heat—I use a heavy cast iron one with a tight lid to lock in steam. Add chopped shallots and sauté just until softened, about 2 minutes. Stir in the Arborio rice and toast it for 3-4 minutes until the edges look translucent and slightly golden. This step really develops the flavor and helps the rice cook evenly. Finally, add minced garlic and cook for another 30 seconds—don’t let it burn.

Step 2: Simmer and bake the risotto

Pour in 5 ½ cups of warm chicken broth along with the dried herbs, salt, and pepper. Crank up the heat to high until you see it start bubbling gently around the edges. Then cover with the lid and pop the whole pot into your preheated 400°F oven. Bake for 15-18 minutes, checking that the rice is tender but still has a slight bite. If it’s too firm and the liquid’s gone, just add a bit more broth and bake a few minutes longer.

Step 3: Brown the mushrooms separately

While the risotto bakes, melt 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium, then crank to medium-high heat. Cook the cremini mushrooms in two batches, spreading them out so they brown evenly—don’t crowd the pan! Let them cook undisturbed for about 3 minutes, then stir and continue until the liquid evaporates and they’re golden brown, about 3-5 more minutes. Finish with soy sauce, salt, and pepper to bring out that beautiful umami flavor, then set aside.

Step 4: Combine and finish with butter, cheese, and cream

Once the risotto is tender, take it out of the oven and stir in the remaining ½ cup of broth if you like it saucier. Toss in 3 tablespoons cubed butter and the Parmesan cheese, stirring vigorously until melted and the risotto feels luxuriously creamy. Fold in those golden mushrooms, then add heavy cream if desired. Taste and season with salt and pepper—don’t be shy here! The salt really amplifies all those delicious flavors.

Top Tip

Over the years, making this Creamy Mushroom Baked Risotto Recipe has taught me there are a few tricks that make all the difference between good and unforgettable risotto. Here’s what I always keep in mind:

Use a heavy pot with a tight lid: This traps the steam perfectly so the rice cooks evenly without needing you to babysit it on the stove.
Don’t rinse the rice: The starch on the Arborio rice is your creaminess secret weapon, so resist the urge to wash it.
Patience with mushrooms: Let them brown fully—don’t rush or stir too much—so they develop a deep, caramelized flavor.
Vigorous stirring post-baking: This helps release starches and meld flavors, giving you that silky, luscious texture we all crave.

How to Serve Creamy Mushroom Baked Risotto Recipe

Creamy Mushroom Risotto - Serving Suggestion

Garnishes

I love topping this risotto with just a sprinkle of extra Parmesan and a few fresh parsley leaves for a pop of color and brightness. If you’re feeling fancy, a drizzle of truffle oil or a scattering of toasted pine nuts adds an incredible depth that makes the dish feel gourmet.

Side Dishes

Pair this risotto with a simple green salad tossed in lemon vinaigrette or roasted seasonal vegetables like asparagus or Brussels sprouts. A crisp white wine or a light Pinot Noir complements the earthy mushrooms beautifully, too.

Creative Ways to Present

For special dinners, I’ve served this risotto nestled inside hollowed-out roasted portobello mushrooms for an elegant presentation. Alternatively, spooning it into individual ramekins and sprinkling some breadcrumbs before broiling offers a delightful crunchy top layer contrast.

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 4 days. It thickens quite a bit due to the starch, but don’t worry—that’s normal!

Freezing

Although I prefer to eat this fresh, you can freeze portions by packing them in freezer-safe containers. When thawed, the texture softens a bit, but reheating with some added broth helps bring back the creamy consistency.

Reheating

To reheat, gently warm the risotto in a skillet over medium heat with a splash of chicken broth or water. Stir frequently to loosen it up and bring back creaminess. Adding a touch of butter or extra Parmesan helps freshen the flavors as well.

Frequently Asked Questions:

Can I use other types of rice for this risotto?

For the best creaminess and texture, you should stick with Arborio rice. Other rice varieties lack the starch release needed to create that signature risotto creaminess, or they may become too mushy or dry.

Why do I need to cook mushrooms separately?

Cooking mushrooms separately in batches allows them to brown properly without steaming. If you cook them with the rice, they release moisture that prevents browning and can make the risotto soggy. Separately sautéed mushrooms add texture and richer flavor.

Is the heavy cream necessary in this recipe?

Heavy cream is optional and is there for extra decadence. The risotto will already be creamy from the Arborio rice, butter, and cheese, so if you prefer a lighter dish, you can skip the heavy cream altogether.

Can I make this recipe vegetarian?

Absolutely! Simply swap the chicken broth for a good quality vegetable broth. To enhance flavor, you might want to add a bit of soy sauce or mushrooms cooked with umami-rich ingredients.

Final Thoughts

This Creamy Mushroom Baked Risotto Recipe is definitely one I turn to when I want something comforting, impressive, and delicious without endless stirring. It’s become a personal favorite because it feels luxurious but is super approachable in the kitchen. Honestly, I hope you give it a try—it’s just the kind of dish you’ll want to make again and again, whether it’s a cozy dinner for yourself or for feeding friends and family.