Baked Risotto Recipe Vegetarian: Easy & Delicious Ideas

When it comes to comfort food that is both hearty and satisfying, risotto stands out as a timeless favorite. However, traditional risotto can be a labor-intensive dish requiring constant stirring and attention.

Enter baked risotto—a brilliant twist that transforms this classic Italian dish into a fuss-free, oven-cooked delight. Perfect for busy weeknights or when you want to impress guests without breaking a sweat, this vegetarian baked risotto combines creamy Arborio rice with fresh vegetables and rich cheese, all cooked to perfection in the oven.

This recipe is a wonderful blend of textures and flavors, with the creamy risotto base offset by tender roasted veggies and a golden, bubbly crust on top. Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your repertoire, this baked risotto is a crowd-pleaser.

Plus, it’s easy to customize with your favorite veggies or cheeses. Get ready to enjoy a delicious, hands-off meal that feels indulgent yet wholesome.

Why You’ll Love This Recipe

Baked risotto offers all the creamy goodness of traditional risotto but with much less hands-on time. Instead of standing over the stove, stirring constantly, you can simply mix your ingredients and let the oven do the work.

This method locks in flavors beautifully while creating a lovely crust that adds a satisfying texture contrast.

It’s an ideal meal for vegetarians seeking a protein-packed dish featuring wholesome ingredients like Arborio rice, mushrooms, spinach, and Parmesan cheese. The recipe is flexible—you can swap in seasonal vegetables or use plant-based cheese alternatives to suit your dietary needs.

Plus, it makes fantastic leftovers that reheat well.

If you enjoy comforting dishes like this, be sure to check out our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for a sweet treat or the Green Chile Cheese Bread Recipe to pair alongside.

Ingredients

• 1 ½ cups Arborio rice (short-grain rice ideal for risotto)
• 4 cups vegetable broth (preferably low sodium)
• 1 cup white wine (optional, can substitute with more broth)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced (cremini or button mushrooms work well)
• 2 cups fresh spinach, roughly chopped
• 1 cup grated Parmesan cheese (or vegetarian hard cheese)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper to taste
• 1 teaspoon dried thyme or Italian seasoning
• ½ cup shredded mozzarella cheese (for topping)
• Fresh parsley for garnish (optional)

Equipment

• Large oven-safe skillet or Dutch oven
• Medium saucepan (for warming broth)
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Grater (for cheese)
• Knife and chopping board
• Aluminum foil (optional, for covering)

Instructions

1. Preheat your oven to 375°F (190°C) and set your vegetable broth in a saucepan over low heat to keep warm throughout the cooking process.
2. Heat olive oil and butter in an oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent and soft.
3. Add the minced garlic and mushrooms. Cook for another 5 minutes until the mushrooms release their moisture and start to brown.
4. Stir in the Arborio rice and cook for 1-2 minutes, letting the rice toast slightly and absorb the flavors.
5. Pour in the white wine (if using). Stir constantly until the wine is mostly absorbed by the rice.
6. Begin adding the warm vegetable broth one cup at a time, stirring gently after each addition until the liquid is mostly absorbed before adding the next cup. This step ensures a creamy texture but since this is baked risotto, you can add all the broth at once and stir well to combine.
7. Mix in the dried thyme, salt, and freshly ground black pepper to taste. Then fold in the chopped spinach and ¾ cup of the grated Parmesan cheese.
8. Cover the skillet with a lid or aluminum foil and place it in the preheated oven. Bake for 25-30 minutes or until the rice is tender and most of the liquid is absorbed.
9. Remove from oven, uncover, and sprinkle the shredded mozzarella and remaining Parmesan cheese evenly on top.
10. Return the skillet to the oven uncovered, and bake for an additional 10 minutes or until the cheese is melted and golden brown.
11. Garnish with fresh parsley before serving. Allow the risotto to rest for 5 minutes—it will thicken slightly and develop deeper flavors.

Tips & Variations

For the creamiest results, use freshly grated Parmesan and avoid pre-shredded cheese that contains anti-caking agents.

• Make it vegan: Substitute butter with vegan margarine or olive oil and use nutritional yeast or vegan cheese alternatives instead of Parmesan and mozzarella.
• Veggie swaps: Add roasted butternut squash, sun-dried tomatoes, or artichoke hearts for extra flavor and texture.
• Add protein: Stir in cooked lentils, chickpeas, or tofu cubes to boost the protein content.
• Use homemade broth: For a richer taste, try using homemade vegetable broth or mushroom broth.
• Leftovers: Store leftover risotto in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water to loosen the texture.

Nutrition Facts

Serving Suggestions

This baked risotto pairs beautifully with a fresh green salad dressed in a simple lemon vinaigrette. For a more substantial meal, serve alongside crusty bread such as our Hamburger Bun Sourdough Recipe or Green Chile Cheese Bread Recipe.

For a touch of indulgence, a glass of crisp white wine or sparkling water with a slice of lemon complements the creamy risotto perfectly. If you want a sweet finish, our Goat Milk Ice Cream Recipe No Eggs is a delightful choice.

Conclusion

Baked risotto is a fantastic dish that combines convenience with rich, comforting flavors. It’s perfect for anyone who loves the creamy texture of traditional risotto but prefers a simpler, less hands-on cooking process.

With wholesome ingredients like Arborio rice, fresh vegetables, and flavorful cheese, this recipe is both nourishing and satisfying.

Whether you’re cooking for yourself, family, or friends, this vegetarian baked risotto is sure to impress. Its versatility allows you to tailor it to your taste, making it a staple recipe you’ll return to time and again.

Enjoy the delicious combination of creamy rice and roasted flavors that only baked risotto can deliver!

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