Oven Baked Mushroom Risotto (Easy)

With Oven Baked Mushroom Risotto, there is no need to stir and stir and stir. This one is a healthy and low-fat option.

.Pin Oven Baked Mushroom Risotto here.

Oven Baked Mushroom Risotto - Low Calorie, Low Fat - Healthy Dinner Recipe

 

The first time I made risotto, I thought my arm was going to fall off. I felt like I stirred and stirred forever. The rice never really cooked evenly, and I ate crunchy rice for dinner. I finally did manage to make proper risotto, but I can’t say it is one of my favorite things to make. Luckily, the oven can do all the work for you. Why sit in front of a hot stove, stirring away, when you can pop the risotto into the oven, pour yourself a glass of wine and sit with your feet up for 20 minutes? You already have an opened bottle from the risotto so why not pour yourself a glass? Doesn’t that sound so much better than standing next to a hot stove, perspiration forming on your face and your arm feeling like it is going to fall off.

A whole world of risotto has opened up to me. I have made a number of different flavored risottos but Mushroom Risotto is still a family favorite. I always liked mushrooms and used them frequently. They became an absolute love, when I realized how much my little one loved them. Seriously when your toddler is begging for more mushrooms, you fall in love with them a little more. Who doesn’t want a vegetable you don’t have to fight with your toddler to eat? I started putting them in everything. When I learned to let them caramelize, mushrooms became my favorite vegetable or even a meat replacement.

 

With this basic recipe for risotto, you can change it up and use your own favorite flavors. Try changing the liquid. Light coconut milk works wonderfully. Sometimes I’ll use a little bit of orange juice and chicken broth. You can use almond milk too. Beef broth would work too. You can also use red wine and get a beautifully purple rice. Since purple just happens to be my favorite color, I do love this little trick. Change up your vegetables too. If you want super fancy risotto, throw in a pinch of saffron.

Oven Baked Mushroom Risotto - Low Calorie, Low Fat - Healthy Dinner Recipe
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Oven Baked Mushroom Risotto

Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 205 kcal
Author Christie Daruwalla

Ingredients

  • 1 oz dried porcini mushrooms rinsed
  • 1 cup boiling water
  • 1 tbsp olive oil
  • 1/2 cup finely chopped onion
  • 2 garlic cloves minced
  • 1 tsp kosher salt divided
  • 10 oz baby bellas chopped
  • 1 cup uncooked Arborio rice
  • ½ cup white wine
  • 3 cups low-sodium chicken broth
  • 1 sprig rosemary
  • ½ cups 2% fat Greek yogurt
  • ¼ cup grated Parmesan cheese

Instructions

  1. Preheat oven to 400°.
  2. In a bowl, let porcini mushrooms sit in boiling water for about 20 minutes to rehydrate. Carefully scoop out the mushrooms into a cutting board. Pour the liquid into a bowl throw a fine mesh strainer.
  3. Chop mushrooms and set aside.
  4. In a large Dutch oven, heat oil over medium heat. Add onion, garlic and ½ tsp. salt. Cook stirring frequently until onions are tender.
  5. Add baby mushrooms and ½ tsp. salt, and cook for about 15 minutes, stirring occasionally. Mushrooms should be starting to brown.
  6. Stir in rice and cook for about 3 minutes until slightly toasted.
  7. Add white wine and simmer until wine is evaporated.
  8. Add chicken broth, sprig of rosemary, rehydrated mushrooms and mushroom broth. Bring to a simmer.
  9. Cover pot and bake for 20 minutes.
  10. Remove rosemary sprig and stir in Greek yogurt and cheese.
  11. Bake, uncovered, for another 10 minutes.

Recipe Notes

I calculated  6 Weight Watcher Smartpoints.

Nutrition Facts
Oven Baked Mushroom Risotto
Amount Per Serving
Calories 205 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Total Carbohydrates 30g 10%
Dietary Fiber 2g 8%
Sugars 3g
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

Happy Healthy Eating,

Christie

But wait, there’s more.  Check out these deliciously, healthy rice dishes:

Sweet Roasted Beets mingle with Arborio Rice and Red Wine to make a creamy, flavorful risotto

Sweet Roasted Beets mingle with Arborio Rice and Red Wine to make a creamy, flavorful risotto

Beet Risotto

Strawberry Risotto #fooddonelight #risotto #rice #strawberryrecipeStrawberry Risotto

So much better than the boxed stuff. Broken Spaghetti Rice Pilaf www.fooddonelight.comBroken Spaghetti and Rice Pilaf

Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.

Comments

  1. Love this idea of oven baked. My risotto takes so much of my time in the stove. Looking forward to trying this.
  2. I am a huge fan of Risotto, I love that you have made this a lighter version (less guilt) Pinning now!
  3. Oven baked risotto?! Hello life savor! I love you add all the variations you can do to change it up. Fun fact...risotto was the first dish I made my now hubby to win him over. So needless to say, he loves my risotto! So I am going to try to make this for him!
  4. LOVE the idea of baking risotto - no constant stirring! One of my favorite comfort meals.
  5. Lighter and easier to make!? That's the best of all worlds! Looks delicious Christie!
  6. I can't wait to try this! I'll post my results!!!
  7. Where is the recipe. I read the whole email, clicked on things and still can't find the recipe for the mushroom risotto
  8. Ok, I'll admit that I find stirring risotto kind of Zen. However, I can definitely see using this method for a dinner party. It looks like a great way to free up burners on the stove top, and free up time to work on other parts of the meal. Thanks for sharing!
    • Christie Daruwalla says
      Hi Jordan, You must have much more patience than I do. It is something I need to work on. This way would be perfect for a dinner party though.
  9. I love risotto and the idea of a baked lightened up version. However, I can't do mushrooms do you have an alternate recipe or substitute?
  10. This oven baked mushroom risotto looks absolutely fantastic. Beautiful photos, too. I look forward to trying this. My husband would love it! Thanks for sharing!
  11. What a fabulous recipe and blogger feature! This oven baked mushroom risotto is killin me. Thanks for sharing!

Trackbacks

  1. […] I’m looking forward to trying a few new recipes from my fellow bloggers. I love the idea of this oven-baked risotto from Food Done Light because I don’t like all the stirring that’s normally associated with […]
  2. […] you want to be sure to see Food Done Light’s next recipe, Oven Baked No Stir Mushroom Risotto, subscribe by email below. You won’t want to miss […]
  3. […] or time. It still feels fancy, and can be made is so many different flavors. I already shared my Oven Baked Mushroom Risotto with you. Now it is time for another favorite flavor combination, coconut and curry. I am always […]
  4. […] you want to be sure to see Food Done Light’s next recipe, Oven Baked No Stir Mushroom Risotto, subscribe by email below. You won’t want to miss […]
  5. […] or time. It still feels fancy, and can be made is so many different flavors. I already shared my Oven Baked Mushroom Risotto with you. Now it is time for another favorite flavor combination, coconut and curry. I am always […]
  6. […] or time. It still feels fancy, and can be made is so many different flavors. I already shared myMushroom Baked Risotto with […]

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