Oven-Baked Shallot and Mushroom Risotto

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recipe by Drop https://getdrop.com/

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
  • Calories icon
based on 9 ratings

We love this lighter, healthier, and less labor-intensive risotto. Believe it or not, there's no butter or cheese, making it vegan-friendly and still just as comforting and flavorful as more traditional versions. For a variation, try using different seasonal vegetables and herbs.

recipe updated Sep 15, 2020


  • Shallot icon
    300 g (about 7 ¼)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Fresh thyme icon
    Fresh thyme
    5 g (about 2 ⅛ tbsp)
  • Sea salt icon
    Sea salt
    1 pinch (about 0.41 g)
  • Black pepper icon
    Black pepper
    1 pinch (about 0.13 g)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Portobello mushroom icon
    Portobello mushroom
    300 g (about 2)
  • Balsamic vinegar icon
    Balsamic vinegar
    1 tbsp (about 16.5 g)
  • Risotto rice icon
    Risotto rice
    250 g (about 1 ¼ cups)
  • Vegetable stock icon
    Vegetable stock
    1 kg (about 4 ¼ cups)


  • kCook icon Wooden spoon
  • kCook icon Medium roasting dish
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 180°C
  2. Add shallot, olive oil, fresh thyme, sea salt and black pepper to a clean medium roasting dish
  3. Mix well
  4. Roast - 30 min, 82°C
  5. Add garlic clove, portobello mushroom and balsamic vinegar to a clean medium bowl
  6. Mix mixture into medium roasting dish
  7. Bake - 15 min, 180°C
  8. Add risotto rice to a clean medium bowl
  9. Mix rice into medium roasting dish
  10. Add vegetable stock to a clean medium bowl
  11. Stir liquid into medium roasting dish carefully
  12. Bake and mix - 15 min, 180°C
  13. Bake until thickened - 15 min, 180°C
  14. Season to taste
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