Kittencal's Creamy Mushroom Risotto Bake

Indulge in the ultimate comfort food with Kittencal's Creamy Mushroom Risotto Bake, a decadent twist on classic risotto that combines creamy textures, earthy mushrooms, and a golden, cheesy topping. This oven-baked dish transforms traditional risotto into an easy-to-make casserole, eliminating the need for constant stirring. Featuring tender Arborio rice infused with the flavors of garlic, cremini mushrooms, and a splash of dry white wine, this recipe is elevated with heavy cream, Parmesan, and a crispy panko-mozzarella crust. Perfect for weeknight dinners or special occasions, this hearty, crowd-pleasing bake is both elegant and satisfying. Pair it with a fresh green salad for a complete meal, or serve it as a luxurious side dish to impress your guests.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1.5 cups Arborio rice
• 4 tablespoons Butter
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely diced
• 3 cloves Garlic cloves, minced
• 12 ounces Cremini or button mushrooms, sliced
• 0.5 cups Dry white wine
• 4 cups Chicken or vegetable stock, warmed
• 0.5 cups Heavy cream
• 1.5 cups Parmesan cheese, freshly grated
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Mozzarella cheese, shredded
• 0.5 cups Panko breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 2

In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes.

Step 3

Stir in the minced garlic and cook for an additional minute.

Step 4

Add the sliced mushrooms to the skillet and sauté until they release their moisture and become golden brown, about 5-7 minutes.

Step 5

Stir the Arborio rice into the mushroom mixture and toast for 2 minutes, ensuring the rice is well-coated in the oils.

Step 6

Pour in the white wine and cook, stirring occasionally, until the liquid is mostly absorbed.

Step 7

Gradually add the warm stock, one ladle at a time, allowing each addition to be absorbed by the rice before adding more. Stir frequently and continue this process for about 15 minutes, or until the rice is slightly tender but still firm in the center.

Step 8

Turn off the heat and stir in the heavy cream, 1 cup of grated Parmesan cheese, chopped parsley, salt, and black pepper.

Step 9

Transfer the risotto mixture to the prepared baking dish, spreading it out evenly.

Step 10

In a small bowl, combine the shredded mozzarella, remaining 0.5 cups of Parmesan cheese, and panko breadcrumbs. Sprinkle this mixture evenly over the top of the risotto.

Step 11

Dot the casserole with the remaining 2 tablespoons of butter for extra richness.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Step 13

Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with more parsley if desired and serve warm.

Nutrition Facts

Serving size	(2588.7g)

Amount per serving	% Daily Value*
Calories	3696.7

Total Fat 242.6g	0%
Saturated Fat 132.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 624.0mg	0%
Sodium 12450.4mg	0%
Total Carbohydrate 159.3g	0%
Dietary Fiber 8.9g	0%
Total Sugars 20.8g
Protein 189.7g	0%

Vitamin D 43.0IU	0%
Calcium 4869.7mg	0%
Iron 6.0mg	0%
Potassium 2401.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.0%

Protein: 21.2%

Carbs: 17.8%