Easy baked mushroom risotto recipe

Easy baked mushroom risotto recipe from twinsmum100

egg free nut free vegetarian
Category Vegetarian recipes
Prep time5 mins
Cook time30 mins

gransnetter ratings

Ease of finding ingredients 10
Ease of cooking10
Success with kidsn/a
Success with adults10
Overall Mark10


500g carnaroli or arborio risotto rice
1 litre vegetable stock
250g mushrooms (chopped)
250g chestnut mushrooms (chopped)
1 onion (finely chopped)
2 sticks celery (finely chopped)
Fresh parsley (finely chopped)
200g grated Parmesan
100g Philadelphia or other cream cheese
Optional - small glass white wine
Optional - handful dried porcini mushrooms


1. Preheat oven to 200C

2. Put onion, celery, mushrooms and risotto rice into a rectangular baking dish, add a handful of chopped parsley.

3. If using add the wine and porcini mushrooms.

4. Pour over the hot vegetable stock and season.

5. Stir to mix together and place in the oven.

6. Cook for 30 mins or until all liquid has been absorbed, giving a quick stir halfway at 15 minutes

7. Once cooked stir in the Philadelphia and Parmesan cheese, sprinkle some chopped parsley! And tuck in!

gransnetter Reviews

From: NannyinOgmore on Wed 22-Mar-17 22:10:28 Overall rating: 10.0
A very easy way to cook a delicious risotto. This is a great favourite for when friends and family visit as it takes so little preparation time and practically 'cooks itself'.
From: Wallygrom on Mon 23-Sep-13 15:05:23 Overall rating: 10.0
Made this the other day using extra low soft cream cheese and no parmesan - a fab filling low fat meal which was so easy!!
From: twinsmum100 on Tue 29-Jan-13 14:32:48 Overall rating: 0.0
Such an easy recipe and leftovers can be rolled into balls, egged, floured and shallow fried to make arancini - Italian rice balls!