Baked Mushroom and Spinach Risotto

Baked Mushroom and Spinach Risotto

This oven baked risotto gets its richness and creaminess from the creme fraiche that’s stirred through at the end. It’s an easy weeknight dinner that doesn’t require the constant stirring that’s usually associated with traditional risottos.

30 mins total time

15 mins active time


Serves 4



  • 2 tbsp olive oil
  • 1 small onion

    finely chopped

  • 3 cloves garlic


  • 8 oz baby bella mushrooms


  • 2 cups (14 oz) arborio rice
  • 1 tbsp kosher salt
  • ½ cup (4 fl oz) white wine
  • 4½ cups (36 fl oz) boiling water
  • 4 oz baby spinach
  • ¾ cup (2 oz) grated parmesan cheese

    plus extra to serve

  • ⅓ cup (2½ oz) crème fraîche
  • ¼ tsp ground pepper
  • 1 lemon

    zest grated


  • 1Insert the wire rack into position 7. Meanwhile, continue to the next step.
  • 2Heat a 5½-quart (10-inch) Dutch oven over medium heat. Add the oil and onion and cook, stirring occasionally for 3 minutes, or until just softened. Add the garlic and cook, stirring for 1 minute, or until fragrant.
  • 3Add the mushrooms, cook, stirring for 3 minutes, or until lightly browned. Add the rice and cook, stirring for 2 minutes, or until lightly toasted. Add the salt and wine and cook, stirring until the wine is absorbed.
  • 4Stir to combine then bring to a boil and cover.
  • 5Once preheated, place in the oven and start the timer.
  • 6The rice should be just tender and still slightly firm to the bite. If not, give it a bit more. The risotto will thicken and become creamy when the remaining ingredients are added in the next step.
  • 7Add the spinach and parmesan and stir until the spinach has wilted. Add the creme fraiche and stir until creamy. Add the pepper. Using a microplane, grate over the lemon zest and stir to combine.
  • 8Serve topped with parmesan.