Karen’s Easy Baked Mushroom and Onion Risotto: A Simple Weeknight Delight

Risotto, that creamy, comforting Italian classic, often gets a reputation for being fussy and time-consuming. The constant stirring, the gradual addition of broth – it can feel intimidating, especially on a busy weeknight. But fear not! This recipe, affectionately named “Karen’s Easy Baked Mushroom and Onion Risotto,” throws all those preconceived notions out the window. This is a hands-off, baked risotto that delivers all the flavor and texture you crave, without requiring you to be glued to the stovetop. It’s ridiculously simple, deeply flavorful, and guaranteed to become a family favorite.

## Why This Recipe Works

The secret to this easy risotto lies in the baking method. Instead of slowly adding broth and stirring constantly, we simply combine all the ingredients in a baking dish, pour in the liquid, and let the oven do the work. The oven’s gentle heat cooks the rice evenly, releasing its starches and creating that signature creamy texture. No stirring required!

This recipe is also incredibly adaptable. You can easily customize it to your liking by adding different vegetables, herbs, or cheeses. But the base of mushrooms and onions provides a fantastic foundation of savory flavor that everyone will love.

## Ingredients You’ll Need

* **Arborio Rice:** This is the essential ingredient for risotto. Arborio rice is a short-grain, starchy rice that releases its starch during cooking, creating the creamy texture we want. You can find it in most supermarkets. Do not substitute with other types of rice, as the results will not be the same.
* **Mushrooms:** I prefer using a mix of mushrooms for a more complex flavor. Cremini, shiitake, and oyster mushrooms are all great choices. But button mushrooms will work perfectly fine if that’s what you have on hand. Make sure to clean the mushrooms properly before slicing. You can use a damp paper towel to gently wipe away any dirt.
* **Onion:** A yellow onion provides a savory base for the risotto. Dice it finely so it cooks evenly.
* **Garlic:** Fresh garlic adds a pungent aroma and flavor. Mince it finely or use a garlic press.
* **Vegetable Broth:** This is the liquid that will cook the rice and create the creamy sauce. You can use store-bought vegetable broth or homemade. Chicken broth can also be used, if you prefer, but for a vegetarian version, stick with vegetable broth.
* **Dry White Wine:** Wine adds depth and acidity to the risotto. A dry white wine like Sauvignon Blanc or Pinot Grigio works best. If you don’t have wine, you can substitute with a splash of lemon juice or a tablespoon of white wine vinegar.
* **Olive Oil:** Olive oil is used to sauté the vegetables and add richness to the risotto.
* **Butter:** A touch of butter at the end adds extra creaminess and flavor. Use unsalted butter so you can control the saltiness of the dish.
* **Parmesan Cheese:** Parmesan cheese is grated into the risotto at the end to add a salty, savory flavor. Freshly grated parmesan is always best.
* **Fresh Thyme:** Fresh thyme adds a delicate, earthy aroma and flavor. You can substitute with dried thyme, but use half the amount.
* **Salt and Pepper:** To taste. Be sure to season the risotto generously, as the rice will absorb the salt.

## Step-by-Step Instructions

Here’s how to make Karen’s Easy Baked Mushroom and Onion Risotto:

**1. Preheat the Oven:** Preheat your oven to 375°F (190°C). This is crucial for even cooking.

**2. Sauté the Vegetables:** In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

**3. Add the Mushrooms:** Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 8-10 minutes. Stir occasionally.

**4. Add the Rice and Thyme:** Stir in the Arborio rice and fresh thyme. Cook for 1 minute, stirring constantly, to toast the rice slightly. This helps to develop the flavor of the risotto.

**5. Deglaze with Wine:** Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for a minute or two, until it’s mostly absorbed. This adds a wonderful depth of flavor to the dish.

**6. Add the Broth:** Pour in the vegetable broth. Season with salt and pepper. Bring the mixture to a simmer.

**7. Bake the Risotto:** Cover the skillet or Dutch oven with a lid or tightly with aluminum foil. Bake in the preheated oven for 25-30 minutes, or until the rice is tender and the liquid is absorbed. Check the risotto halfway through cooking and add more broth if necessary. You want the rice to be creamy and slightly al dente.

**8. Finish the Risotto:** Remove the risotto from the oven and let it stand for 5 minutes. This allows the rice to absorb any remaining liquid and become even creamier.

**9. Stir in Butter and Parmesan:** Stir in the butter and grated Parmesan cheese until melted and combined. Taste and adjust seasoning as needed. Add more salt and pepper if necessary. A squeeze of lemon juice can also brighten the flavors.

**10. Serve and Enjoy:** Serve the risotto hot, garnished with extra Parmesan cheese and fresh thyme, if desired. Enjoy!

## Tips for Perfect Baked Risotto

* **Use the Right Rice:** Arborio rice is essential for risotto. Don’t substitute it with other types of rice.
* **Don’t Rinse the Rice:** Rinsing the rice removes the starch, which is necessary for creating the creamy texture of risotto.
* **Use Hot Broth:** Using hot broth helps to maintain the temperature of the risotto and cook the rice evenly.
* **Don’t Overcook the Rice:** The rice should be tender but still slightly al dente. Overcooked risotto will be mushy.
* **Adjust the Broth:** The amount of broth needed may vary depending on your oven and the type of rice you use. Check the risotto halfway through cooking and add more broth if necessary. The risotto should be creamy and not dry.
* **Use an Oven-Safe Skillet or Dutch Oven:** Make sure your skillet or Dutch oven is oven-safe before putting it in the oven. If you’re not sure, you can transfer the risotto to a baking dish before baking.

## Variations and Substitutions

This recipe is incredibly versatile. Here are some ideas for variations and substitutions:

* **Add Different Vegetables:** Try adding other vegetables like asparagus, peas, spinach, or zucchini. Add them to the skillet along with the mushrooms.
* **Add Protein:** Add cooked chicken, shrimp, or sausage to the risotto for a heartier meal. Add the protein to the skillet along with the mushrooms.
* **Use Different Herbs:** Try using different herbs like rosemary, sage, or parsley. Add the herbs to the skillet along with the thyme.
* **Use Different Cheese:** Try using different cheeses like Pecorino Romano, Gruyere, or Fontina. Add the cheese to the risotto along with the Parmesan cheese.
* **Make it Vegan:** Substitute the butter with olive oil and omit the Parmesan cheese. You can also use nutritional yeast to add a cheesy flavor.
* **Spicy Risotto:** Add a pinch of red pepper flakes to the risotto for a little heat.

## Serving Suggestions

Karen’s Easy Baked Mushroom and Onion Risotto is delicious on its own, but it also pairs well with other dishes. Here are some serving suggestions:

* **Serve as a Side Dish:** Serve the risotto as a side dish to grilled chicken, fish, or steak.
* **Serve as a Main Course:** Serve the risotto as a main course with a side salad or roasted vegetables.
* **Top with a Fried Egg:** Top the risotto with a fried egg for a decadent and satisfying meal.
* **Serve with a Glass of Wine:** Serve the risotto with a glass of dry white wine.

## Storage and Reheating

* **Storage:** Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat risotto in a saucepan over medium heat, adding a little broth or water to loosen it up. You can also reheat it in the microwave.

## Printable Recipe Card

## Karen’s Story

This recipe is named after my dear friend Karen, who is a whiz in the kitchen. She is the queen of easy cooking. Karen perfected this recipe for a potluck dinner one night. She needed to make something easily transportable and fairly easy to make. She was so pleased when there wasn’t a morsel of risotto left! Now it’s a staple at her house, and mine too!

## Nutritional Information (Approximate)

(Note: Nutritional information is approximate and will vary depending on the specific ingredients used.)

* Calories: 350-400
* Fat: 15-20g
* Saturated Fat: 8-10g
* Cholesterol: 30-40mg
* Sodium: 500-700mg
* Carbohydrates: 40-50g
* Fiber: 2-4g
* Sugar: 2-4g
* Protein: 10-12g

## Conclusion

Karen’s Easy Baked Mushroom and Onion Risotto is a game-changer for anyone who loves risotto but doesn’t have the time or patience for the traditional stovetop method. It’s a simple, flavorful, and satisfying meal that’s perfect for weeknights or special occasions. So, ditch the constant stirring and let the oven do the work! You’ll be amazed at how easy it is to make a delicious and creamy risotto. This recipe will surely become a staple in your rotation of easy recipes.

Enjoy your delicious and effortless baked risotto!

Bon appétit!