Baked/Stove Top Mushroom Risotto (No Stir)

Risottos don’t have to be all time consuming with the mixing we think they require. A risotto can actually fend for it self and cook quite sufficiently without all the mixing. The secret to this is a heavy based pot/crockpot which will stop it from sticking and the use of a lid.

This risotto will cook happily on the stove top or in the oven giving you hands free time to get baths done, homework sorted or just catch up on things before dinner.


1 Cup Arborio Rice
5 Cups Vegeta Gourmet Stock or Vegetable Stock
10 Button Mushrooms, cut into 6ths
1 Onion, diced finely
2 Cloves garlic, sliced finely
1 Celery Stalk, diced finely
1/4 Head Cauliflower, cut into small pieces (optional)
1/2 Cup Parmesan Cheese, grated
25gm Butter
Salt and Pepper to taste
Olive Oil

Mushroom Risotto


1. Place a heavy based oven proof crockpot onto a medium high stove. Add a drizzling of olive oil followed by the onion, garlic, mushrooms and celery.  Cook until they all start to soften.

Mushroom Risotto
2. Add the rice and mix to coat the grains well.

Mushroom Risotto
3. Add the stock and butter to the pot.  You can either leave this on the stove or place into a preheated 180 degree celcius oven.  Cook for 30 minutes on a medium heat stove or in the oven with the lid on.
4. After 30 minutes all the liquid should be adsorbed by the rice, if not let it cook for a further 10 minutes.  Once all absorbed add the parmesan cheese and salt and pepper to your tasting and mix well.

Mushroom Risotto

Enjoy as a main meal for a meat free night or as a side dish.

You can add slices of ham, chorizo or cubed chicken breast when you add the stock in to make it a well balanced meal.

Serves 4-6
Perfect for leftovers the next day.

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