Baked Wild Mushroom Risotto Recipe

Name: Baked Wild Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 leek, thinly sliced; 1 small yellow onion, diced; Salt to taste; 1 pound wild or cultivated mushrooms, sliced; 3 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 2 tablespoons balsamic vinegar; 6 cups vegetable or chicken broth; Salt and ground black pepper, to taste; 1 ounce finely grated Parmesan cheese; 4 sage leaves, finely chopped; Reynolds Wrap(R) Aluminum Foil

Servings: persons

1/4 cup olive oil
1 leek, thinly sliced
1 small yellow onion, diced
Salt to taste
1 pound wild or cultivated mushrooms, sliced
3 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 tablespoons balsamic vinegar
6 cups vegetable or chicken broth
Salt and ground black pepper, to taste
1 ounce finely grated Parmesan cheese
4 sage leaves, finely chopped
Reynolds Wrap(R) Aluminum Foil

1
Preheat oven to 350 degrees F.
2
Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.
3
Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap(R) Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.
4
Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

1046

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup olive oil, 1 leek, thinly sliced, 1 small yellow onion, diced, Salt to taste, and more.

Yes, Baked Wild Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Wild Mushroom Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions