Mushroom Risotto Casserole

You can add so many other ingredients to this risotto dish—cut-up cooked chicken or turkey, chopped pears or apples, and your favorite herbs.

Serves: 8Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8


  • 3 Tbsp. butter, divided
  • 3 Tbsp. olive oil
  • 1 small onion, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 1 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 2 tsp. dried sage, crumbled
  • 1 cup Arborio rice
  • 2 1⁄2 cups chicken broth
  • 1⁄2 cup white vermouth
  • 8 oz. mixed fresh mushrooms
  • 1⁄3 cup grated Fontina cheese


  • Preheat oven to 350°F.
  • Heat 1 tablespoon butter and olive oil in an ovenproof pan with a lid. Sauté onion and garlic over a low heat until softened, about 8 minutes.
  • Add salt, pepper, sage, and rice; stir to coat. Add broth and vermouth. Cover the pan and place in the oven. Bake for 20 minutes.
  • Meanwhile, melt remaining butter in a small pan over medium-high heat. Add mushrooms and sauté about 8 to 10 minutes, until golden brown.
  • Remove the pan from the oven and stir in the sautéed mushrooms. Cover the pan and continue to bake for 15 minutes.
  • Just before serving, stir in the fontina cheese.