Oven Risotto with Roasted Mushrooms & Tomatoes Recipe

Oven Risotto with Roasted Mushrooms & Tomatoes Recipe

This preparation of risotto removes a whole lot of work and stirring with the use of the oven. The majority of the effort required to make this dish is required during prep. The steps all happen very quickly so it is absolutely crucial that all of your ingredients are prepped, measured, etc. before any of the cooking begins.

Oven Risotto with Mushrooms, Tomatoes and a garnish of dill
Oven Risotto with Mushrooms, Tomatoes and a garnish of dill

This risotto is delicious on its own without the mushrooms and tomatoes; however, they really elevate the dish with flavor and texture. The mushrooms specifically are a true delight as they take on a beautiful crisp in the oven – the umami flavor is completely next level. Speaking of mushrooms, you can choose to use whatever kind you can get your hands on. I recommend oyster, shiitake, king trumpet and maitake. Rollin’ Oats carries a superfood mushroom mix that would be great for this recipe.

Mushrooms ready to hit the oven
Mushrooms ready to hit the oven

Definitely don’t skip nor skimp on the lemon juice or zest as both add the perfect amount of acidity and brightness. Dill as a garnish also breathes a bit of freshness into the risotto which is composed with richer-leaning ingredients like parmesan, butter, vegetable broth and the mushrooms and tomatoes.

If you don’t want to purchase a bottle of white wine just for this dish, use some dry vermouth that you already have on hand. Though, I’m willing to bet that Rollin’ Oats will have a nice bottle of white wine that won’t break the bank and you can enjoy after using it for this recipe. I suggest seeking out something like a sauvignon blanc, vinho verde or pinot grigio.

Oven Risotto with Roasted Mushrooms & Tomatoes

Oven Risotto with Roasted Mushrooms & Tomatoes Recipe

Abby Allen-Leach
This method for preparing Risotto simplifies the process by minimizing all of the stirring. The roasted mushrooms and tomatoes taste like an explosion of umami.
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine American, Italian
Servings 4 people
Calories 567 kcal



  • 1 cup cherry tomatoes cut in half
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder


  • 1 lb mushrooms cut or torn into 1-2" pieces - use any mushrooms like shiitake, oyster, king trumpet or whatever you can find
  • 2 tbsp olive oil
  • 4 garlic cloves minced
  • 6 thyme sprigs
  • 1/2 tsp salt

Risotto & Assembly

  • 2 tbsp olive oil
  • 1 white onion medium in size - diced
  • 1 cup arborio rice
  • 1/2 cup white wine dry vermouth will also work
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper cracked
  • 3 cups vegetable broth
  • 1 cup parmesan grated
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp unsalted butter
  • 1/4 cup fresh dill chopped
  • lemon wedges (optional)



  • Make the tomatoes first. Heat the oven to 400F and line a baking sheet with parchment paper. Toss all tomato ingredients together in a bowl. Place the tomatoes, cut side up, on the prepared baking sheet. Roast tomatoes for 30-35 minutes or until the edges start to take on a little color. Add tomatoes to a plate and set aside until ready to plate. Reserve baking sheet for mushrooms.
    The roasted tomatoes


  • Place one oven rack on the bottom and the other more towards the middle. Heat oven to 350F. Toss all mushroom ingredients together in a bowl and place them in a single layer on reserved baking sheet. Roast on the bottom rack for 30 minutes or until the mushrooms crisp up a bit.
    Roasted mushrooms that become crisp after some time in the oven

Risotto & Assembly

  • Prepare risotto while mushrooms are roasting. Heat oil in a dutch oven or other oven-safe pot with a lid over medium-high heat. Add in onion and cook for 4-6 minutes, or until onion softens.
    The onion softening
  • Add in rice and stir constantly for about 2 minutes until some of the rice begins to turn translucent.
    Cooking the rice
  • Pour in the white wine or vermouth and cook while stirring until most of the liquid is absorbed - about 2 minutes. Add in 1/2 tsp salt and pepper.
    White wine in
  • Carefully pour in 2 1/2 cups of the vegetable broth and set remaining 1/2 cup aside (we will use this later). Bring pot to a simmer, place the lid on the pot and put into the oven on the middle rack for 18 minutes until most of the broth has been absorbed.
    After 18 minutes in the oven
  • Carefully take pot out of the oven, remove the lid and heat risotto over medium heat. Add in the remaining 1/2 cup broth and cook risotto while stirring constantly until rice is almost done and sauce has a creamy consistency, 3-5 minutes.
    After pouring in the last 1/2 cup of broth
  • Turn off the heat and stir in parmesan, lemon juice, zest and butter. Stir to combine and taste for salt. Add in more if needed.
    Risotto after everything is added
  • To plate, add risotto to bowls, top with tomatoes and mushrooms and garnish with dill. Serve with more lemon wedges if desired.
    Oven Risotto
Nutrition Facts
Oven Risotto with Roasted Mushrooms & Tomatoes Recipe
Amount Per Serving
Calories 567 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 10g63%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
Cholesterol 32mg11%
Sodium 1994mg87%
Potassium 617mg18%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 6g7%
Protein 17g34%
Vitamin A 1228IU25%
Vitamin C 20mg24%
Calcium 336mg34%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 567kcalCarbohydrates: 53gProtein: 17gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 32mgSodium: 1994mgPotassium: 617mgFiber: 4gSugar: 6gVitamin A: 1228IUVitamin C: 20mgCalcium: 336mgIron: 4mg
Keyword Oven Risotto, Oven Risotto with Roasted Mushrooms & Tomatoes
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