When I was fresh into my Undergrad degree, I used to love watching cooking shows on tv while I was huffing and puffing on the treadmill. I was just teaching myself to cook at that time, and what I was able to take away from watching Gordon Ramsay scream at a bunch of people was this: any idiot can make a risotto. When it came to cooking at that point in my life I did indeed consider myself an idiot, and so one evening after a hard workout, I tried making risotto for the first time.

Baked Porcini Risotto with Peas

Having never even tasted risotto, I remember thinking that it tasted very good! And now, 11 years later (yikes!), after making it countless times and having it at many restaurants, I have no idea if that first recipe was actually any good “texture-wise”, but the point isn’t to make PERFECT, restaurant-quality risotto on your first try. The point is to have a recipe that isn’t difficult and that tastes amazing.

Baked Porcini Risotto with Peas

Baked Porcini Risotto with Peas

And this recipe tastes amazing. Sure, it’s non-traditional and is made in the oven, but the flavour is absolutely on point. I have Emilie at The Clever Carrot to thank for that! This recipe is based off of hers and is one I return to again and again.

Baked Porcini Risotto with Peas

Paul and I are lucky enough to have quite a few friends living around the world who send us things. If I need baking chocolate from Switzerland we have a source who visits Canada very often and we also have a wonderful friend who lives in Southern France and who recently sent us a few jars of wild mushrooms (porcini and chanterelle) that he dried for us. Our supply is getting low, but it’s 2016, and when in doubt, there’s the internet and specialty shops to get more dried wild mushrooms when we run out.

Baked Porcini Risotto with Peas

This risotto is the perfect way to enjoy a fancy pants dinner with minimal effort. Essentially, this is only 10 ingredients and to keep it reaaaaal good, all you need is some quality Parmigiano-Reggiano. The taste is incredible.

Baked Porcini Risotto with Peas

I like to add peas to the deliciousness because I really find the pop of green with each bite adds a whole new layer of awesomeness.

Baked Porcini Risotto with Peas

So next time you want to serve up something amazing and actually have time to hang out with your guests/family, this is your best bet. I love this stuff!!

Baked Porcini Risotto with Peas


Baked Porcini Risotto with Peas

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Yield: 4 servings


  • 1 small handful of dried porcini mushrooms
  • 1/2 cup boiling water
  • 1 tbsp extra virgin olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 sprigs of thyme, leaves stripped
  • 1 1/2 cups aborio rice
  • 1/3 cup dry white wine, such as pinot grigio or sauvignon blanc
  • 5 cups vegetable broth, divided, plus more if necessary
  • 3/4 cup frozen peas, thawed
  • 3/4 cup freshly grated Parmigiano-Reggiano, plus more for topping
  • Salt and fresh cracked pepper


  1. Preheat the oven to 350 degrees F.
  2. Place the porcini mushrooms into a small bowl. Add hot water to cover and soak for 10-15 minutes to re-hydrate. Set aside.
  3. In a large Dutch oven, warm the olive oil over low heat. Add the onion and sauté until soft but not coloured, about 5 minutes. Add the garlic and thyme leaves and sauté for another 2 minutes. Quickly stir in the rice with a wooden spoon and continue stirring until the grains begin to crackle.
  4. Pour in the wine and add the bowl of mushrooms with the reserved porcini liquid. Cook until the most of the moisture has evaporated.
  5. Add 4 1/2 cups of vegetable broth. Cover and place into the center of the oven. Bake for 45 minutes.
  6. Remove the risotto from the oven. Add the remaining 1/2 cup of vegetable broth, peas, grated Parmigiano-Reggiano, and stir frequently for about 1-2 minutes. The texture should be oozy, not stiff. Add extra broth if necessary. Season with salt and pepper.
  7. To serve, portion the risotto into bowls. Top with big shavings of Parmigiano-Reggiano and some fresh thyme, if desired.


Recipe adapted from The Clever Carrot


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10 Responses to Baked Porcini Risotto with Peas

  1. I love watching Top Chef, and when Wolfgang Puck is on there, he gets so mad when risotto isn’t made properly! And I definitely remember Gordon Ramsay getting all mad at people who can’t make risotto. I’m sure these two celebrity chefs would love yours though – it looks so creamy and amazing!

  2. Katrina, you have GOT to check out my latest post- it’s a risotto, and I write about how I have the exact same experience as you of watch cooking shows while working out! What a crazy coincidence! I love the use of the oven here, it looks amazing 🙂 Pinning!

  3. I need to make risotto more often! This looks so good!

  4. Sugar et al. says:

    It looks amazing! A delicious bowl of comfort. Mushroom risottos are my absolute favorite and your baked version is just too tempting.

  5. Tori says:

    Okay, YES!!!!! This risotto looks dreamy amazing!

  6. Cindy says:

    I have never made risotto! I’m not sure why, but it just hasn’t happened. This looks delicious and I always love a hands-off dish.

  7. This sounds perfect!
    That is fortunate you have foodie friends around the world! I particularly love chanterelles! They are very common back home in Norway, but I think most of the Scottish chanterelles are shipped to other countries, as they don’t seem to sell them in the regular food shops here, and whenever I do fin them, they are usually dried, dang!

    Risotto always hits the spot! 🙂 I have never made it in the oven before,but I am intrigued! Thanks for sharing Katrina 🙂 x

  8. Joanne Bruno says:

    Sometimes (okay, most of the time) I just do NOT have time to stand and stir for authentic risotto…so I am TOTALLY into the fact that this is baked! Makes life so much easier…and dinner so much tastier.

  9. cakespy says:

    OMG, this is setting off my crave-o-meter big time. HUGETIME! Looks so good.

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