Go Back
A close-up view of a portion of baked risotto on a wooden board, showcasing its creamy texture.

Riso Al Forno Baked Risotto

A creamy baked risotto with mushrooms, peas, and cheesy toppings, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 unit onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 cup peas (fresh or frozen)
  • 1 cup grated Parmesan cheese
  • 1 cup mozzarella cheese, shredded
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, sauté onion and garlic in olive oil until translucent, then add mushrooms and cook until soft.
  3. Add rice and cook for 1-2 minutes, then gradually stir in broth until absorbed and rice is al dente.
  4. Mix in peas, half of Parmesan, salt, and pepper, then transfer to a greased baking dish.
  5. Top with remaining Parmesan and mozzarella, then bake for 20-25 minutes until golden. Garnish with parsley before serving.

Notes

Use fresh parsley for the best flavor and adjust salt and pepper to taste.