Oven Risotto with Crispy Roasted Mushrooms

A creamy, hands-off risotto baked entirely in the oven and topped with golden, crispy roasted mushrooms — no endless stirring, no fuss, just pure comfort. This Gluten-Free Dairy-Free Oven Risotto is the perfect weeknight dish when you want something warm, silky, and satisfying without standing over the stove.

The coconut milk brings a rich and creamy finish while remaining completely dairy-free, and the roasted mushrooms add an irresistible savoury crunch that takes the whole dish to another level. It’s simple, cosy, and beautifully flavourful — ideal for both family dinners and effortless entertaining.

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4

Ingredients

• 250g arborio rice

• 1 onion, finely diced

• 2 garlic cloves, minced

• 750ml gluten-free vegetable stock

• 150ml coconut milk (for creaminess)

• 300g mushrooms, sliced

• 2 tbsp olive oil

• Salt and pepper, to taste

• Fresh parsley, chopped

Directions

1. Preheat the oven to 200°C (180°C fan).

2. In a large ovenproof dish, combine arborio rice, onion, garlic, vegetable stock, and coconut milk. Mix briefly to distribute.

3. Cover tightly with foil or a lid and bake for 30 minutes.

4. Meanwhile, toss sliced mushrooms with olive oil, salt, and pepper. Spread evenly on a baking tray.

5. Roast mushrooms for 20–25 minutes, or until golden, crispy, and slightly caramelised.

6. Remove risotto from the oven, uncover, and stir well — it should be creamy and thick. Add a splash of hot water if you prefer a looser texture.

7. Season to taste with salt and pepper.

8. Serve topped with the crispy mushrooms and a sprinkle of fresh parsley.

Leftovers keep well in the fridge for up to two days and can be reheated with a splash of stock to bring back the creaminess. Serve with an extra handful of roasted mushrooms or a drizzle of olive oil for a restaurant-style finish right at home.

If you loved this, try my Creamy Polenta with Mushrooms or for a tasty dinner Chickpea and Spinach Curry

See all Vegetarian Recipes

What Makes This Oven Risotto with Crispy Roasted Mushrooms Special

Traditional risotto requires constant stirring and babysitting, but this oven method transforms the process into something effortless. The arborio rice absorbs the stock and coconut milk slowly and evenly, creating that classic creamy texture without the usual labour.

The real magic is in the mushrooms — roasting them separately concentrates their flavour and gives them a beautiful crispiness that contrasts perfectly with the silky risotto. It’s a simple upgrade that makes the dish feel restaurant-worthy while staying naturally gluten-free and dairy-free.

Serving Suggestions

Serve this risotto with:

• a fresh green salad with lemon vinaigrette

• roasted vegetables

• grilled tofu or chicken (if not strictly vegan)

• a garnish of toasted pine nuts or pumpkin seeds for extra crunch

For added brightness, finish the dish with a squeeze of lemon juice or extra-virgin olive oil.

Storage & Reheating Tips

• Store leftovers in an airtight container for up to 3 days.

• Reheat gently on the hob with a splash of water or stock to loosen the risotto.

• Freezing is not ideal for risotto as the texture becomes grainy, but it can be done for meal prep purposes. If freezing, reheat thoroughly with added liquid to revive creaminess.

Optional Tips & Variations

• Add a handful of peas or baby spinach directly into the risotto during the last 5 minutes.

• Use mixed mushrooms — shiitake, chestnut, oyster — for deeper flavour.

• Stir in 1–2 tbsp nutritional yeast for a cheesy, savoury finish without dairy.

• Add a drizzle of truffle oil for a luxurious twist.

• Stir through roasted butternut squash or sweet potato for a heartier meal.

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