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Gastronome Guy

Updated 2024

  • Rice and chicken stock

Risotto has always been a go-to for me, but let’s be real – I don’t always have the time to stand by the stove stirring endlessly cooking risotto.  I also don’t always have a bottle of wine on hand that I want to cook with. That’s where this Super Simple Oven Baked Parmesan Risotto with mushrooms and peas comes in – it’s a breeze to make, and the ingredients are the usual suspects from my pantry and fridge. Plus, it won’t break the bank, which is a win in today’s grocery world. Whether it’s a side dish or the star of the meal, this risotto recipe is a crowd-pleaser with its creamy goodness.

This recipe is a total chameleon. You can switch up the veggies – just keep in mind that some, like hearty ones, go in at the beginning, while delicate frozen peas join the party at the end. Broccoli needs a quick blanche so it keeps its broccoli-ness. Asparagus? Chop it up, stir it in with the mushrooms before baking, and it’ll be perfection when it meets the creamy parmesan. Although it still takes a little bit of time, This Super Simple Oven Baked Parmesan Risotto lives up to it’s name. Try it with my Crispy Pan Fried Pork Chops.

Here’s what you need:

  1. Medium grain rice (I stick with Calrose, but Arborio rice is the classic common ingredient choice)
  2. Chicken, beef, or vegetable stock (I roll with chicken) Chicken stock is an excellent substitute and a great non-alcoholic alternative.
  3. If you are adventurous, and are looking for different flavors, 1 cup stock and 1/2 cup dry white wine (I just use all stock for my everyday risotto – it still rocks)
  4. Unsalted butter
  5. Grated Parmesan cheese (I either grate my own or go for Primo Taglio Grated Parmesan when time is tight) This combined with butter and stock, helps give this creamy rice dish it’s risotto qualities.  Using a good grated parmesan is an essential ingredient for this recipe because it melts so well into the rice.  
  6. Salt and black pepper
  7. Cremini or white button mushrooms
  8. Frozen peas (a couple of handfuls)

Cooking Process:

  1. Preheat your oven to 350 degrees.
  2. Bring 4 cups of chicken stock to a boil in a Dutch oven.
  3. Add rice and mushrooms, cover it up, and pop it in the oven for 45 minutes until it’s mostly absorbed and the rice is al dente.
  4. Take it out, add 1 & 1/2 cups of chicken stock, Parmesan, butter, salt, and pepper. Stir until it gets creamy (about 2-3 minutes).
  5. Toss in the frozen peas at the end – they’ll thaw and heat up quick. Serve it up pronto.

​The best substitutes:

This is a the beauty of this recipe, it really can be almost anything you want. Not everyone likes to use all chicken broth, vegetable broth or beef broth and are traditionalists when it comes to cooking creamy risotto and getting your their own desired flavor.  Many need the acidity of the white wine or some other bit of acidity in place of the white wine.  It helps cut through the richness of the butter and parmesan.  Alcohol content doesn’t matter in this recipe to me, but if you don’t want alcohol or prefer a perfect white wine substitute, I’ve got some options for you. A splash of vinegar (apple cider vinegar, white wine vinegar or even red wine vinegar) can assist with breaking through the butter when added to the all stock version.  I’ve even used lemon juice and an orange for that citric acid flavor profile too.  This bite flavor often helps with savory dishes and acts as great substitute for the acidity of white wine or in place of white wine.  It gives your risotto a unique flavor, enhances the savory flavor and even gives it a bit of a tangy flavor.    

All in all, I don’t enjoy a super dry wine, but when you just need a cup of white wine or even two,  there are a few that I prefer and you can usually find a pretty affordable, good bottle of wine that won’t break the bank. This for me ensures that there won’t be leftovers.

There you have it – a stress-free risotto that’s as versatile as it is delicious. It’s a winner on its own or paired with my Crispy Pan Fried Pork Chops or Oven Roasted Lemon Thyme Drumsticks. 

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a pot of Creamy Oven Risotto with Peas and Mushrooms being stirred.

Super Simple Oven Baked Parmesan Risotto

A creamy, soft rice risotto without all the fuss.
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Ingredients
  

  • 1 & 1/2 cups medium grain rice I use a Calrose rice. Traditionalists of course use Arborio
  • 4 cups of hot simmering chicken beef or vegetable stock. I use chicken stock
  • 1 & 1/2 cups of chicken stock or *** Customizable moment** 1 cup stock and 1/2 cup white wine for the end process. Traditional Risotto uses wine but in a pinch using all stock works great and still tastes great.
  • 3 TBS diced unsalted butter
  • 1 cup grated Parmesan cheese. I grab a block and toss it in the food processor when I can, but if I don’t have time–I use this Primo Taglio Grated Parmesan which is only 5 oz. see notes below for link
  • 1 tsp black pepper
  • 2 tsp kosher salt
  • 8 oz chopped diced cremini or white button mushrooms.
  • 1 cup frozen peas or couple handfuls

Instructions
 

  • Preheat your oven to 350 degrees.
  • Heat 4 cups of the chicken stock in a Dutch oven until it comes to a boil.
  • Add the rice and mushrooms to the stock, once it starts boiling again, put the lid on and put in the oven.
  • Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
  • Remove from the oven, add the 1 & 1/2 cups of chicken stock, the Parmesan, butter, salt, and pepper, and stir until the rice starts to become creamy. This will take about 2-3 minutes.
  • Once mixed add the frozen peas at the end. Serve immediately.

Notes

Primo Taglio Grated Parmesan
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