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French Onion Mushroom Baked Risotto 66.png

French Onion Mushroom Baked Risotto

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๐Ÿง… Transform simple ingredients into a sophisticated baked risotto that combines the classic flavors of French onion soup with earthy mushrooms
๐Ÿ„ Experience the perfect comfort food that delivers restaurant-quality results with minimal hands-on time, thanks to the oven-baking method

  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 servings

Ingredients

– 2 cups chicken stock for creating a flavorful base for the rice

– 2ยฝ cups water for creating a flavorful base for the rice

– 35g French onion simmer soup mix for creating a flavorful base for the rice

– 2 medium thinly sliced onions for adding texture, sweetness, and aroma

– 300g sliced button mushrooms for adding texture, sweetness, and aroma

– 1 tablespoon thyme leaves for adding texture, sweetness, and aroma

– ยฝ cup olive oil for providing richness, creaminess, and structure

– ยพ cup white wine for providing richness, creaminess, and structure

– 1ยฝ cups arborio rice for providing richness, creaminess, and structure

– 1 cup grated parmesan for providing richness, creaminess, and structure

– 5 medium or 6 small eggs for providing richness, creaminess, and structure

Instructions

1-Getting started with this French Onion Mushroom Baked Risotto recipe is straightforward and fun. Begin by preheating your oven to 180ยฐC if it’s fan-forced, which helps everything cook evenly. This method makes the process less hands-on than traditional stovetop risotto, perfect for home cooks and busy parents alike.

2-First, boil the 2 cups of chicken stock and 2ยฝ cups of water in a saucepan, then stir in the 35g of French onion simmer soup mix until it’s fully dissolved. Keep this mixture warm on the stove. Next, heat half of the ยฝ cup olive oil in an oven-proof pan over medium-low heat and cook the 2 medium thinly sliced onions for about 10 minutes until they’re lightly caramelized.

3-After removing the onions, use the same pan to heat the remaining oil over medium heat. Add the 300g sliced button mushrooms and 1 tablespoon thyme leaves, cooking them for 5-7 minutes until browned and fragrant. This step brings out the earthy flavors that make the dish special.

4-Once the mushrooms are ready, return the onions to the pan and pour in the ยพ cup white wine. Let it simmer until it’s reduced by half, which takes just a few minutes and adds a nice depth. Stir in the 1ยฝ cups arborio rice and cook for 1 minute to lightly toast it.

5-Now, add the warm soup and stock mixture, give it a good stir, cover the pan, and bake it in the oven for 20-25 minutes. The rice should end up tender yet moist, creating that creamy consistency. For an extra twist, remove it from the oven, stir in half of the 1 cup grated parmesan, make small holes in the risotto, and crack 5 medium or 6 small eggs into those holes.

6-Cover and bake for another 8 minutes until the eggs are set. A helpful tip is to crack the eggs into a small bowl first to avoid breaking the yolks or getting burns from the hot pan. Once done, serve it topped with the remaining parmesan, extra thyme sprigs, and a dash of pepper to taste. The whole cooking process takes about 55 minutes, making it ideal for weeknights. If you’re looking for more baking ideas, check out our guide on baked cinnamon sugar donuts for another easy recipe.

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Notes

๐Ÿฅš Crack eggs into a small bowl before adding to the risotto to avoid breaking yolks and reduce risk of burns from cracking eggs on the hot pan
๐Ÿง… For deeper flavor, caramelize the onions longer until they’re deeply golden brown – this will enhance the French onion soup character of the dish
๐Ÿ„ Use a mix of mushroom varieties like cremini and shiitake for more complex earthy flavors that complement the French onion notes

  • Author: Brandi Oshea
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-French Fusion
  • Diet: Non-vegetarian

Nutrition

  • Serving Size: 350g serving
  • Calories: 535
  • Sugar: 4g
  • Sodium: 670mg
  • Fat: 29g
  • Saturated Fat: 8g
  • Unsaturated Fat: 19g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 185mg