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In the realm of comfort food, few dishes can match the creamy, rich flavors of a well-prepared risotto. Among the myriad of variations, the Creamy Mushroom Zucchini Risotto Bake stands out as a delightful harmony of texture and taste. This dish beautifully marries the hearty, starchy embrace of Arborio rice with the earthy tones of mushrooms and the vibrant freshness of zucchini, all enveloped in a luscious, creamy sauce. Whether you are preparing a quick weeknight dinner or looking to impress guests at a gathering, this risotto bake not only satisfies hunger but also serves as a wholesome vegetarian option that everyone can enjoy.

Mushroom Zucchini Risotto Bake

Discover the irresistible Creamy Mushroom Zucchini Risotto Bake, the ultimate comfort food that combines rich flavors and wholesome ingredients. This easy, baked variation of traditional risotto features creamy Arborio rice, earthy mushrooms, and fresh zucchini, all enveloped in a luscious sauce. Perfect for weeknight dinners or special gatherings, this dish is not only satisfying but also a delicious vegetarian option that everyone will love. Follow our step-by-step guide to create this delightful risotto bake that promises warmth and satisfaction.
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 ounces cremini or button mushrooms, sliced

2 medium zucchinis, diced

1 cup grated Parmesan cheese

1/2 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

1/4 cup fresh parsley, chopped (for garnish)

1 cup shredded mozzarella cheese (for topping)

Instructions
 

Prepare the Broth: In a saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process.

    Sauté Aromatics: In a large oven-safe skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for an additional minute until fragrant.

      Cook Mushrooms: Add sliced mushrooms to the skillet. Cook for about 5-7 minutes until they are golden brown and have released their moisture.

        Add Zucchini: Stir in the diced zucchini and cook for another 3-4 minutes until slightly softened.

          Add Rice: Pour in the Arborio rice, mixing it well with the vegetables. Toast the rice for about 2 minutes, stirring frequently until it begins to slightly translucent around the edges.

            Incorporate Broth Gradually: Begin adding the warmed vegetable broth one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more, continuing this process for about 20-25 minutes, or until the rice is creamy and al dente.

              Mix in Cream and Cheese: Once the rice is cooked, reduce the heat to low. Stir in the heavy cream, grated Parmesan cheese, dried thyme, dried oregano, and season with salt and pepper to taste. Mix until everything is combined and creamy.

                Prep for Baking: Preheat your oven to 375°F (190°C). Transfer the risotto mixture into a greased baking dish, leveling it out evenly.

                  Top with Mozzarella: Sprinkle the shredded mozzarella cheese evenly over the top of the risotto.

                    Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese on top is melted and bubbly, and the edges are slightly golden.

                      Garnish and Serve: Remove the dish from the oven, let it cool for a few minutes. Garnish with fresh chopped parsley before serving. Enjoy your delicious Mushroom Zucchini Risotto Bake!

                        Prep Time: 15 mins | Total Time: 45 mins | Servings: 4-6