Oven baked mushroom herb risotto

Simple and easy to make this oven baked mushroom herb risotto is creamy texture and is full of flavour but without the fuss of standing and stirring a risotto. This clever cheat’s oven baked risotto (it’s the way the chefs make it) is a definite must try.

  • Prep Time

    10 Minutes
  • Cook Time

    50 Minutes
  • Serves

    6 People


  • 2 tablespoons extra virgin olive oil
  • 1 large brown onion, chopped
  • 3 cups mushrooms, sliced (we used a mix of button and Swiss brown mushrooms)
  • 10g dried porcini Italian mushrooms (optional), soaked in boiling water for 1 hour.
  • 2 medium garlic cloves, crushed
  • 2 cups Arborio rice
  • 1½ teaspoon dried tarragon
  • 2/3 cup Parmesan, grated
  • 50g butter
  • 5 cups of chicken or vegetable stock
  • 1 cup frozen peas
  • 1 cup of sugar snap peas, cut in half length ways (optional)
  • 1 cup fresh flat-leaf parsley leaves, chopped
  • sea salt and freshly ground black pepper to taste

You'll Need

  • Multix Bake


  1. Preheat oven to 180°C.
  2. Heat oil in a large flameproof, ovenproof dish over a medium heat.
  3. Cook onion for 4-5 minutes stirring till softened and just starting to colour.
  4. Add mushrooms and cook for another 2-3 minutes.
  5. Stir in Arborio rice and garlic coating the rice with oil and ensuring the rice doesn’t stick to the bottom.
  6. Cook, stirring, for one minute then add the stock one cup at a time. Stir well to combine and bring to a gentle boil. Cover with Multix Bake and place the lid on the pot. Making sure you have a tight seal and bake in the oven for 25 minutes, then remove and stir.
  7. Add the peas and return to the pot to the oven and bake, covered, for a further 10 minutes.
  8. Cover again and return to the oven for the final 5-10 minutes.
  9. Remove from oven and stir through parsley, butter and Parmesan.  Season to taste, serve immediately. Any leftovers can be covered with Multix cling when cool and stored in the fridge.      

Tip: Placing a piece of Multix Bake under the lid of your casserole or pan when you bake in the oven improves the lid seal of your pot and slows down the loss of liquid in the food.