Nothing beats the cozy comfort of a perfectly creamy risotto that’s baked to perfection. This Creamy Mushroom Baked Risotto Recipe offers a hands-off way to get that luscious texture and deep mushroom flavor without the endless stirring, making it a true kitchen win.

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

I’ve made this creamy mushroom baked risotto more times than I can count, and every time it’s a showstopper. What makes it special? The way the rice bakes slowly in the oven locks in all the flavors while giving you hands-free cooking time—perfect for busy weeknights or when you want a fuss-free, comforting meal.

Mess-Free Creaminess: Baking the risotto means you don’t have to stand over the stove stirring constantly, yet you still get that signature creamy texture.
Deep Mushroom Flavor: Cooking the mushrooms separately ensures they brown beautifully and stay flavorful, not soggy.
Simple Ingredients: No fancy or hard-to-find items here, just straightforward pantry staples that come together effortlessly.
Easy to Customize: You can tweak herbs, add cream, or swap mushrooms to make it your own cozy classic.

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

Each ingredient in this Creamy Mushroom Baked Risotto Recipe plays its part to bring comforting richness without fuss. The key? Using Arborio rice and cooking mushrooms separately to maximize flavor and 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: These add earthy, meaty flavor and hold up well to browning — plus, their size and texture are perfect for risotto.
Unsalted Butter: Gives richness but lets you control the salt level easily.
Olive Oil: Helps sauté mushrooms and aromatics without overpowering flavors.
Low Sodium Soy Sauce: A sneaky umami booster for the mushrooms, just a touch enhances their savoriness.
Salt & Pepper: Essential for seasoning at the right stages to build flavor layers.
Shallots: Their subtle sweetness softens nicely in butter and adds depth without harshness.
Arborio Rice: The absolute must-have — its high starch content creates that signature creamy risotto texture.
Garlic: For that warm, aromatic kick.
Low Sodium Chicken Broth: The cooking liquid that carries flavor — warm and low sodium to keep seasoning on point.
Dried Herbs (Parsley, Basil, Thyme): Layer in savory, green notes for complexity.
Parmesan Cheese: Adds sharpness and melts into luscious creaminess during finishing.
Heavy Cream (Optional): For an extra velvety finish when you want to indulge.

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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

What I love about this recipe is how you can really make it your own. Whether you want it richer with extra cream or want to swap in shiitake mushrooms for a more intense earthiness, it’s totally adaptable—and that means you get to make your perfect risotto.

Mushroom Variety: I’ve tried this with everything from cremini to oyster mushrooms, and each brings a slightly different vibe—just make sure to cook them well to avoid sogginess.
Dairy-Free Version: Swap out butter and cream for olive oil and a splash of coconut milk or cashew cream. It’s delicious and still creamy.
Herb Twists: Fresh rosemary or sage can be swapped in for the dried herbs to change up the flavor profile seasonally.
Make It Vegan: Use vegetable broth, omit Parmesan or swap with a vegan cheese alternative, and use vegan butter or oil instead.

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

Step 1: Sauté Shallots and Toast the Rice

I start by melting butter and olive oil in my large Dutch oven over medium heat. Then I add finely chopped shallots and gently sauté them until they’re soft but not browned—just about 2 minutes. Next, the Arborio rice goes in. This toasting step is crucial: I keep stirring until the edges of the grains look translucent and just a little toasted, about 3-4 minutes. It adds an amazing depth of flavor and helps the rice soak up broth slowly, keeping it perfectly creamy.

Step 2: Add Garlic and Broth, Then Bake

After toasting the rice, I add minced garlic and sauté for 30 seconds—just until fragrant. Then comes nearly all the warm chicken broth and the dried herbs and seasonings. I crank up the heat to bring everything just to a gentle simmer. Once it’s bubbling around the edges, I cover the pot tightly and pop it into the oven, usually for about 15-18 minutes. This oven step frees me up from constant stirring but still delivers that rich, creamy risotto texture.

Step 3: Cook the Mushrooms Separately

While the risotto is baking, I cook the mushrooms. This step is key for getting them golden and flavorful. I melt butter and olive oil in my cast iron skillet, crank the heat to medium-high, and cook half the mushrooms at a time without stirring for 3 minutes. This allows them to brown beautifully. I then stir for a few more minutes until all moisture evaporates and the mushrooms turn a lovely shade of golden brown. A splash of soy sauce and a quick seasoning with salt and pepper finishes them off perfectly.

Step 4: Combine and Finish with Butter, Parmesan & Cream

Once the rice is tender from baking, I take it out of the oven and stir in the last bit of chicken broth if it looks dry. Then cubed butter and Parmesan cheese join in. I stir vigorously here—that’s when the risotto really comes alive and becomes luxuriously creamy thanks to released starches. Finally, the golden mushrooms get folded in, and if I’m feeling indulgent, a splash of heavy cream goes in for extra richness. I always taste and add more salt and pepper to hit my perfect flavor balance.

Top Tip

When I first made this recipe, I underestimated how important separate mushroom cooking is. Mushrooms release a lot of water, and if added too early, the risotto ends up watery and lacking the deep caramelized flavor mushrooms are known for. Cooking them apart, in batches, and letting them brown properly brings so much more depth and texture—not to mention how beautifully they look on top.

Use a Dutch oven with a tight-fitting lid: This traps steam so the rice cooks evenly and stays creamy.
Warm your broth: Adding warm broth helps the rice cook smoothly without cooling down and interrupting the process.
Don’t rinse your rice: The starch on Arborio is the secret to creaminess, so keep it intact!
Stir vigorously after baking: This releases starches and incorporates the butter and Parmesan perfectly for that luscious finish.

How to Serve Creamy Mushroom Baked Risotto Recipe

Creamy Mushroom Risotto - Serving Suggestion

Garnishes

I love to finish this risotto with a light sprinkle of freshly chopped parsley for a fresh, herbaceous pop. A little extra shaved Parmesan or a drizzle of truffle oil is heavenly if you’re feeling fancy. A crack of fresh black pepper on top adds just the right bite to balance the richness.

Side Dishes

Because this risotto is rich and hearty, I often pair it with a crisp green salad dressed simply with lemon and olive oil to cut through the creaminess. Roasted or steamed veggies like asparagus or green beans add fresh texture. If you want protein, a simple grilled chicken breast or seared scallops complement the mushrooms beautifully.

Creative Ways to Present

For dinner parties, I like to serve the risotto in individual ramekins topped with an herb sprig and mushroom mix for a personal touch. You can also spoon it into hollowed-out roasted squash or serve alongside a mushroom medley sautéed with fresh thyme and garlic for a stunning fall presentation.

Make Ahead and Storage

Storing Leftovers

When I have leftover creamy mushroom baked risotto, I store it in an airtight container in the fridge for up to 5 days. Keep in mind it thickens as it cools because of the starch, but a quick reheat with a splash of broth gets it back to its silky state.

Freezing

I’ve frozen this risotto a couple of times for convenience—it freezes well, but I recommend thawing it overnight in the fridge and reheating gently to avoid losing creaminess or texture. Adding extra broth while reheating helps maintain that perfect consistency.

Reheating

To reheat, I warm the risotto gently in a skillet over medium heat, stirring frequently and adding broth 1 tablespoon at a time until it loosens up beautifully. I sometimes add a pat of butter or a sprinkle of Parmesan to freshen up the flavors. This way, it tastes just as good as freshly made.

Frequently Asked Questions:

Can I use a different type of rice for this Creamy Mushroom Baked Risotto Recipe?

It’s really important to use Arborio rice specifically because its high starch content is what makes risotto creamy and prevents it from becoming mushy. Using other rices like long grain or jasmine won’t give you the classic texture and will likely yield disappointing results.

Why do I need to cook the mushrooms separately from the risotto?

Cooking mushrooms separately allows them to brown nicely and develop their rich flavor without releasing excess moisture into the rice. If mushrooms are cooked with the rice, they tend to become soggy and pale, which takes away from the dish’s texture and depth of flavor.

Is heavy cream necessary in this recipe?

Heavy cream is optional and adds an extra level of richness and silkiness to the risotto. However, if your risotto is already creamy and saucy enough, feel free to skip it. The dish is delicious either way!

Can I make this recipe vegan?

Absolutely! Substitute vegetable broth for chicken broth, use vegan butter or olive oil instead of butter, and replace Parmesan cheese with a vegan cheese alternative or nutritional yeast. This way, you keep the creamy texture and flavor while keeping it plant-based.

Final Thoughts

This Creamy Mushroom Baked Risotto Recipe holds a special place in my heart because it manages to feel indulgent without stress. The oven-baked method means you get time back in your day and a crowd-pleasing dinner that’s cozy, creamy, and full of deep mushroom goodness. Give it a go—you might just find yourself reaching for it again and again when you want something comforting that feels effortlessly sophisticated.