A quick and easy baked risotto, flavoured with Parmesan and topped with delicious Marsala mushrooms. A great, hearty meatless dinner recipe.
This baked risotto is one of my favourite meals. It also happens to be meatless. It's hearty enough for my husband's appetite and I love how easily it comes together.
Much of the credit for that goes to the fact that the risotto is baked. It's a great time saver and the result is a pretty darn nice risotto. While the risotto cooks in the oven, just grab a skillet and quickly cook up the mushrooms. They'll be done right about the time the risotto is done. Put it all together and enjoy!
Be sure to season both the mushrooms and the risotto well, with salt and pepper, to really bring out the flavours.
If you don't have or don't want to use heavy cream in the mushrooms, use a lighter cream or milk and increase the amount of cornstarch a bit, to compensate.
For perfect timing, start the mushrooms after the risotto has been in the oven about 20-25 minutes. That way the mushrooms don't have to sit or be re-warmed, which can cause the sauce to disappear a bit, as it is absorbed by the mushrooms.
Marsala wine is available with the Italian wines. Be sure to pick up Dry Marsala and not Sweet Marsalad. I use Sperone Dry Marsala.
If you don't have or want to use wine in the risotto, just omit. You could add a splash of lemon juice though, if you have some, for a little acidity.
Baked Parmesan Risotto with Marsala Mushrooms
- 3 Tbsp. butter
- 1/4 cup onion, finely diced
- 1/2 cup dry white wine
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth, heated
- 1 cup freshly grated Parmesan cheese
- 1 cup frozen peas
- Salt and pepper, to taste
- 2 Tbsp. butter
- 3 8 oz trays sliced mushrooms , (I used 2 cremini/1 button)
- 1 tsp. fresh thyme leaves, or 1/4-1/2 tsp. dried thyme
- 1/2 cup marsala wine
- 3/4 cup beef, chicken or vegetable broth
- 2 tsp. cornstarch
- 2 Tbsp. heavy cream
- Salt and pepper, to taste
- Preheat oven to 350° F. Heat chicken stock in microwave or a saucepan.
- Place an oven-safe Dutch oven on the stove-top over medium heat. Add butter and melt. Add onion and cook, stirring, until softened. Add rice and cook, stirring, for a minute or so. Add wine and allow to cook off for about 2 minutes, stirring occasionally. Add heated stock and stir to combine. Cover with lid (or tightly with aluminum foil) and place into oven. Bake for about 45 minutes, or until most (but not quite all) of the liquid has been absorbed.
- Meanwhile, place a skillet over medium-high heat. Add butter and melt. Add 2/3 of the mushrooms and a light sprinkling of salt and cook, stirring, for several minutes until much of their liquid has cooked off. Add the final 1/3 of the mushrooms and cook, stirring, until softened and deep golden. Add thyme leaves and stir to combine. Add marsala and allow to simmer for about 2 minutes, to allow the alcohol to cook off. add the broth and stir to combine. In a small bowl, stir together the cornstarch and cream. Add to the skillet and cook, stirring regularly, until sauce is warmed and thickened. Taste and season with salt and pepper, as needed. (Turn of heat under mushrooms if necessary and re-heat when risotto is done, if done well before the risotto).
- When risotto have baked for 45 minutes, remove from oven. Stir in Parmesan cheese and frozen peas and stir well for a minute to combine. Cover with lid and allow to stand for a couple of minutes. Remove lid. Taste and season with salt and pepper, as needed. Add a splash more broth, if risotto is too thick.
- To serve, spoon risotto into the bottom of a shallow bowl. Spoon warm Marsala Mushrooms over-top. Garnish with freshly grated Parmesan cheese and some sprigs of thyme, if desired.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.