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–+ servings
Winter Oven Baked Risotto with Mushrooms & Kale

Winter Oven Baked Risotto with Mushrooms

4.50 from 2 votes
Course: dinner
Cuisine: American
Keyword: baked risotto, brown rice risotto, mushroom risotto, risotto, winter risotto
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6 people
Author: Jess
This simple, seasonal winter oven baked risotto is the perfect comfort food for the season. Served with mushrooms & kale for a dish made for sharing!
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Equipment

  • Dutch oven or braiser

Ingredients

Risotto

  • 1/4 cup extra virgin olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 2/3 cups chicken broth, divided (4 cups + 2/3 cup) use vegetable broth to make it vegetarian
  • 1 1/2 cups short grain brown rice
  • 1/4 cup white wine
  • 3/4 cup grated parmesan cheese
  • 3 tbsp butter
  • 1/2 tsp coarse salt
  • extra parmesan cheese for serving

Mushrooms & Kale

  • 4 cups sliced mushrooms
  • 1 tbsp extra virgin olive oil
  • 1 thyme sprig
  • salt & pepper
  • a couple stems of kale, chopped optional

Instructions

  • Pre-heat the oven to 375F. Heat olive oil in the pot over medium-high heat.
  • Add onions to the pot, cooking and stirring occasionaly until soft and starting to brown, about 8-10 minutes.
  • Then add in the garlic, stir and cook for 2 more minutes.
  • Add to the pot 4 cups of chicken broth and bring to boil over high heat. Once boiling, turn the heat off and stir in the rice. Put the lid on the pot and put in the oven to bake.
  • Bake for 50-60 minutes, until the rice is tender and cooked through.
  • While the risotto is baking for the last 10 minutes, sauté the mushrooms and kale by adding 1 tbsp olive oil to a frying pan set to medium-high heat. Add in the mushrooms, cook stirring sparingly until browned, about 8-10 minutes. Once done, stir in the thyme leaves from one sprig of thyme and season with salt and pepper. If using kale, add it to the mushrooms and sauté 2-3 minutes more until kale is slightly wilted.
  • Once the risotto is cooked, stir in 2/3 cup chicken broth, 1/4 cup wine, grated parmesan cheese, butter, coarse salt and a couple turns of ground pepper. Continue stirring until everything is combined, the liquid is mostly absorbed and there is a creaminess to the risotto. If the risotto still seems a little dry, stir in a bit more chicken broth.
  • To serve, stir the mushrooms into the risotto and top with sauteed kale and extra parmesan.
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