One-Pot Baked Spring Vegetable Risotto with Mushrooms
This oven-baked risotto combines the creamy comfort of traditional risotto with the convenience of hands-off cooking. Fresh spring vegetables like asparagus, peas, and spinach are layered with earthy mushrooms and Arborio rice, creating a vibrant and satisfying dish. The baking method eliminates the need for constant stirring while still achieving that signature creamy texture. Perfect for busy weeknights or when entertaining, this one-pot meal delivers restaurant-quality results with minimal effort. The addition of white wine and Parmesan cheese provides depth and richness that complements the fresh vegetable flavors beautifully.
Ingredients
- 3 tablespoon butter, divided
- 8 ounces button mushroom, cleaned and slicedcremini or shiitake mushrooms1:1vegetarian
richer umami flavor
- 1 cup asparagus, chopped, keep pieces about 1-inch long
- 1 shallot, peeled and diced
- 3 garlic cloves, peeled and minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup white wine
- 1 cup Arborio rice
- 3 cups vegetable broth
- 1 cup frozen peas, thawedfresh peas or sugar snap peas1:1none
add with asparagus if using fresh
- 2 cups fresh spinach, loosely packed, roughly chopped
- ⅓ cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Preheat oven to 425 degrees
- 2
Melt butter in oven-proof pot and cook mushrooms until softened and browned
- 3
Add asparagus and cook until crisp tender
- 4
Transfer mushrooms and asparagus to bowl and set aside
- 5
Melt remaining butter in same pot and cook shallot until softened
- 6
Add garlic, salt and pepper and cook until fragrant
- 7
Add wine and cook on high heat until almost evaporated
- 8
Stir in rice and cook briefly
- 9
Add vegetable broth and bring to boil
- 10
Cover pot and transfer to oven
- 11
Bake risotto
- 12
Remove from oven and add peas, spinach, Parmesan and reserved vegetables
- 13
Stir to combine, cover and let sit
- 14
Stir again before serving with additional Parmesan
Tips
Use an oven-proof pot with a tight-fitting lid to ensure even cooking and proper steam retention during baking.
Don't skip the wine reduction step as it adds important depth of flavor and helps deglaze any browned bits from the pan.
Let the risotto rest after adding the final ingredients - this allows the residual heat to wilt the spinach and warm the peas perfectly.
Good to Know
Refrigerate leftovers for up to 3 days. Add a splash of broth when reheating to restore creaminess.
Can prep vegetables up to 1 day ahead. Rice is best cooked fresh for optimal texture.
Serve immediately while hot with additional grated Parmesan cheese and freshly cracked black pepper.
Common Mistakes
Don't lift the lid during baking to avoid losing steam and affecting cooking time
Avoid overcooking the asparagus in the initial step to prevent mushy texture in final dish
Substitutions
Gluten-Free Swaps
General Alternatives
richer umami flavor
FAQ
Can I use other vegetables in this risotto?
Yes, try zucchini, bell peppers, or broccoli. Add firmer vegetables with the asparagus and delicate ones like cherry tomatoes with the spinach.
What if I don't have an oven-proof pot?
Transfer the mixture to a covered casserole dish after adding the broth. Increase baking time by 5-10 minutes and check for doneness.
How do I know when the risotto is done?
The rice should be tender with a slight bite and most liquid absorbed. There should be a thin layer of liquid on top when first removed from oven.