Miso Mushroom Oven-Baked Risotto

Baked Mushroom Risotto | www.kiwiandbean.com

I’ve never been much of a risotto-maker because, well, the stirring. A traditional risotto requires its maker to stand at the stove for a half hour or so and stir. Constantly. No pausing (for, let’s say a glass of wine with a dinner guest, a conversation with spouse or an emergency diaper change) allowed. I rarely have the time or patience for such an all-consuming kitchen endeavour.

So the discovery that risotto could be—get this—baked in the oven (nary a stir required) was a bit of a game-changer for me. Risotto turned from a daunting chore to a do-able dinner. A dinner that I could pull off in a hurry on an ordinary Wednesday. Risotto on a Wednesday!

Baked Mushroom Risotto | www.kiwiandbean.com

This baked mushroom risotto has a rough and rustic quality, less refined than a risotto you might find in a fancy Italian restaurant, but just as delicious. It gets its flavour primarily from mushrooms (dried and fresh), white miso paste, herbes de provence, and a bit of parmesan cheese stirred in just before serving.

The miso might seem an unusual addition to risotto, and while it certainly isn’t traditional, adds a deep and rich flavour without the need for vegetable or chicken stock. You can buy white miso paste at most Asian grocery stores or health food stores (Whole Foods and places like that), and while this recipe only uses a tablespoon of it, you can store the rest of it in the fridge for quite awhile and use it to add flavour and probiotic goodness to soups, stews, chicken and fish.

If you have a mushroom-phobic kid at your table (as I do), fear not: the mushrooms can be easily plucked out, leaving a creamy bowl of rice that is difficult to resist.

I usually serve this as a weeknight main course, with a side of green salad and some roasted or steamed broccoli, but it’s also a hearty side dish for meat, chicken and fish, and fancy enough to serve to dinner guests.

5.0 from 2 reviews
Baked Mushroom Risotto
Prep time
Cook time
Total time
Serves: 4-6 (as a main course)
  • 30 grams (~ 1 oz) dried mushrooms (porcini or mixed)
  • 2 cups boiling water
  • 2 tablespoons butter or extra virgin olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 340 grams (3/4 pound) mixed mushrooms, sliced
  • 1 ¼ cups arborio rice
  • 2 cups water
  • 1 tablespoon white miso paste
  • 1 teaspoon herbes de provence
  • ½ cup grated parmesan cheese
  • Salt and pepper, to taste
  1. Preheat the oven to 300 degrees.
  2. Rinse the dried mushrooms in a small strainer, place them in a bowl, and pour the boiling water over top. Set aside.
  3. Heat the butter or olive oil in a large dutch oven set over medium-high heat. Add the onion and garlic and sautee until softened and fragrant, about 3-4 minutes.
  4. Add the mushrooms to the pan and let them cook for 2 minutes before flipping them over and letting them cook for about 2 minutes on the other side. (The purpose of leaving them for 2 minutes is to develop some colour/crispness.) Stir in the rice, and cook for another minute or two until it begins to turn translucent.
  5. Add the rehydrated mushrooms and soaking water, water, miso paste and herbes de provence. Bring the mixture to a boil, then cover with a tight lid and transfer to the oven. Bake for about 35 minutes or until the liquid is almost completely absorbed. Stir in the parmesan cheese, season with salt and pepper (if desired) and serve immediately.




10 Responses to Miso Mushroom Oven-Baked Risotto

  1. feliks2s May 19, 2018 at 6:39 am #

    Looks good, thanks for sharing!

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  3. Winnie February 18, 2018 at 9:48 pm #

    Oooh, yum, I must try this. I love the idea of a baked risotto. I’m like you, I also hesitate to make a risotto because of the stirring. This looks so delicious. I know I’m going to enjoy this recipe.

  4. Nikki January 4, 2016 at 3:47 pm #

    Is it possible to use fresh mushrooms in this? I see that you’re just re hydrating the mushrooms with water, so I feel like it’s a logical substitution. What do you think?

    • Sarah January 4, 2016 at 8:41 pm #

      Hi Nikki — the great thing about the dried mushrooms is that the soaking liquid itself is added to the pot and adds a ton of yummy mushroom flavour. Not sure you’d get as good a flavour without it, but if you try let me know!

  5. Alanna @ One Tough Cookie December 11, 2015 at 11:08 pm #

    My eyes are popping out of my head — a STIR-FREE risotto?! I think you just changed my life forever. And I absolutely adore the idea of adding a little miso in here for an umami kick. Arborio rice, here I come!

  6. Jen December 9, 2015 at 9:55 pm #

    I made this tonight and also thought it was great! Next time I’ll chop the dried mushrooms up a bit before soaking them (some of them were pretty huge). I also might try adding a bit of white wine to the rice (but it was delicious even without).

    • Sarah December 10, 2015 at 9:56 pm #

      Some great points! I’m going to change the recipe to suggest chopping up the rehydrated mushrooms. Thanks!

  7. Ewa December 8, 2015 at 8:19 pm #

    We did this tonight and it turned out great!

    • Sarah December 9, 2015 at 1:12 pm #

      Awesome! So happy to hear it!

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