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Easy Oven Baked Risotto with Bacon & Mushrooms

Oven baked bacon and mushroom risotto is the best way to make creamy risotto. It eliminates the necessary stirring and the result is just as delicious.
Course Side Dish
Cuisine Italian
Keyword Oven baked bacon and mushroom risotto, Oven baked risotto
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Ali Randall


  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1 cup arborio rice
  • 1/4 cup white cooking wine
  • 1.5 cups chicken broth
  • 1.5 cups warm water
  • Ground black pepper to taste
  • 2 tablespoons butter
  • 8 ounces baby Bella mushrooms, coarsely chopped
  • 6 slices bacon, chopped and fried
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup freshly shaved Parmesan cheese


  • Preheat the oven to 425 degrees F. In a large pot on medium heat, fry the chopped bacon until crispy. Remove to a paper towel lined plate.
  • Remove the bacon grease from the pan with paper towels. Add the olive oil and onion and sauté until translucent, about 3-4 minutes. Add the rice and stir with a slotted spoon for a minute.
  • Pour in the wine and mix until the the wine has been absorbed by the rice. Season with freshly ground pepper and stir in the water and chicken broth.
  • Transfer the rice mixture to a ovenproof dish and place in the hot oven. Add the mushrooms and butter to the pot and cook until soft. Stir in the cooked bacon and fresh thyme.
  • Transfer the mushrooms and crispy bacon to the casserole dish and stir the risotto to incorporate.
  • Return the pan to the oven and bake the risotto until the liquid has been absorbed and the risotto has a creamy consistency, for a total of 30 minutes.
  • Sprinkle the Parmesan cheese over the risotto and serve. Store any leftovers in an airtight container and refrigerate.