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mushroom & thyme risotto (oven-baked)

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Risotto is so damn delicious but personally, if I have to stand over two pots, adding hot broth & stirring for an hour, it’s usually not worth it to me. Enter genius hack: oven-baked risotto. So easy, still creamy, and it works with brown rice so you get a healthier wholegrain version. A gourmet dish with minimal effort. What’s not to love?

Mushroom and Thyme Risotto (Oven-Baked)
  1. 1 tbsp coconut oil
  2. 4 c chopped mushrooms, any type
  3. 2 leeks, white parts only, finely chopped
  4. 3 cloves garlic, crushed
  5. 1.5 tsp dried thyme
  6. 1 tsp+ sea salt
  7. 1/4 tsp pepper
  8. 2 c short-grain brown rice
  9. 3.5 c low-sodium veggie broth
  10. 1/2 c cooking wine (red or white, can substitute equivalent in additional broth)
  11. 2 c water
  12. 3/4 c grated asiago or parmesan cheese
  13. 1/2 c fresh parsley, packed, then finely chopped
  1. Preheat oven to 425F.
  2. Heat oil in dutch oven (or other large oven-proof pot) on stovetop over medium heat.
  3. Add mushrooms, leeks and garlic and cook, stirring occasionally, about 5 minutes or until mushrooms softened and releasing their liquid.
  4. Add thyme, salt, pepper, and rice and stir, letting rice toast for a couple of minutes.
  5. Add broth, water, and wine and increase heat to high. Bring to a rolling boil, cover, and place in oven. Cook for 50 minutes or until liquid absorbed, then remove from oven.
  6. Stir in cheese and parsley, adding a little more stock if it’s dry and more salt to taste if necessary.
  7. Makes 6 cups.
simple balance

2 thoughts on “mushroom & thyme risotto (oven-baked)”

  1. I love risotto, but it’s hard to find the time to make it with two little kids, so this looks great! I have a lot of arborio rice on hand – will that work with this method?

    1. I imagine it would work, Chantal, but I’ve not tried it that way myself — if you do try it, please let me know how it turns out!

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