Baked Mushroom Risotto

  • Author: Ciara Attwell
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Risotto


An easy mushroom risotto recipe baked in the oven. The ultimate comfort food this Winter!


  • 1 tbsp oil
  • 1 onion, chopped
  • 2 garlic cloves, diced
  • 200g mushrooms, chopped
  • 200g cherry tomatoes
  • 300g risotto rice
  • 900ml hot vegetable stock
  • 80g grated cheddar cheese


  • Preheat the oven to 200c fan.
  • Add the oil, onion, garlic, mushrooms and tomatoes to an oven dish and stir.
  • Bake for 15 minutes.
  • Add the risotto rice and hot veg stock and stir again.
  • Bake in the oven for another 25 – 30 minutes, stirring a couple of times.
  • When cooked the stock will have been absorbed and the rice will be fully cooked.
  • Remove from the oven and stir in the grated cheese.
  • Serve immediately.


Leftovers can be stored in the fridge for 2 days in an airtight container.

This risotto can also be frozen. Defrost at room temperature overnight and reheat in the microwave.