Baked Corn, Mushroom and Sausage Risotto

This is what I call “transition risotto”. It’s full of summery goodness (basil! corn!). But it also has a bit of a comfort food vibe going on (cheese! carbohydrates!). It’s a great weeknight meal that can be enjoyed RIGHT NOW!

Also, it’s BAKED!

Sorry for all the yelling and exclamation points. But baked risotto is a total game changer. No epic stir-a-thons. And all you need is one single pot. And did I mention that you can have it all done in just about 30 minutes? Well, you can.

Sounds pretty great, right? Yeah. That’s what me and some of my blogging friends thought too. So we’re starting a new series called 30 Minute Thursday. The first Thursday of every month we’re going to post some easy weeknight meals that you can get done in 30 minutes or less. Yahoo!

I’m excited to be able to bring you guys this new series. And I’m also excited for myself too. Because admittedly, I don’t really have my act together when it comes to making dinner. I’m usually just plowing through some leftovers from my afternoon photo shoot(s). Or eating other randomness from my refrigerator. This past Tuesday night I had an English muffins with peanut butter, raw broccoli and a glass of champagne for dinner. Don’t be jealous. HA!

So I desperately need more delicious, quick meals in my arsenal.

Be sure to check out all the links below to see what my friends cooked up. And if you make my Baked Corn, Mushroom and Sausage Risotto, or any of the other recipes from our 30 Minute Thursday series, be sure to give us a shout out on social media and tag your creations #30MinuteThursday so we can see ‘em!



Recipe adapted from my Baked Spring Vegetable Risotto

Baked Corn, Mushroom and Sausage Risotto

Serves 4-6

Baked Corn, Mushroom and Sausage Risotto


  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 lb ground pork sausage (I used sweet Italian sausage)
  • 8 ounces button mushrooms, sliced
  • 1/2 cup diced onion
  • 3 ears corn, husk and silks removed, kernels sliced off
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 cup white wine
  • 3 1/4 cups low-sodium chicken or vegetable broth
  • 1 cup Arborio rice
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh basil leaves, sliced


  1. Pre-heat your oven to 425 degrees.
  2. In a medium oven-proof pot with a tight filling lid, heat 1 tablespoon of the olive oil over medium-high heat. Add the sausage and cook, breaking it up into smaller pieces with a wooden spoon, for about 5 minutes or until it’s no longer pink. Remove the sausage from the pot and transfer it to a paper towel lined plate. Set aside.
  3. Add another tablespoon of olive oil to the pot. Add the mushrooms and diced onion and cook, stirring frequently, until softened, about 5 minutes. If the pot is getting dry at any point, add another tablespoon of the olive oil. Stir in the corn kernels, salt and pepper and cook for an additional 1-2 minutes. Add the white wine and cook, scraping the bottom of the pot, until the wine is almost evaporated, about 2-3 minutes. Stir in the broth and Arborio rice. Bring everything to a boil, then cover the pot and transfer it to your pre-heated oven. Cook for 20-22 minutes.
  4. Remove the pot from the oven and carefully remove the lid. Stir in the cooked sausage, Parmesan cheese and basil.
  5. Serve warm with additional Parmesan cheese and fresh basil for topping, if desired.
  6. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.


One Pot Chicken Chow Mein from The Recipe Rebel

Honey Garlic Shrimp and Cilantro Lime Rice Bowl from Pumpkin ‘N Spice

Easy Skinny Skillet Lasagna from Life Made Sweeter

Kale Caesar Salad with Lemon Parmesan Chicken Strips from Sweet Peas and Saffron

30-Minute Summer Vegetable Tostadas from She Likes Food

Stovetop Broccoli Chicken Mac ‘n’ Cheese from Whole and Heavenly Oven

Spicy Chili Garlic Grilled Trout from Bake.Eat.Repeat

30-Minute Creamy Pesto Tortellini Skillet from Flavor the Moments

Crunchy Couscous Sweet Potato Salad from Sweet and Delish

30-Minute Chicken Cacciatore from A Latte Food

Pumpkin Penne with Sausage and Sage from Flying on Jess Fuel

30 Minute Smoked Turkey Sausage Tortellini from Mariah’s Pleasing Plates

BBQ Chicken Sliders with Cheddar and Spinach from Kristine’s Kitchen

Roasted Cauliflower and Hazelnut Spaghetti from Savory Nothings

Italian Sausage Quesadillas from My Sequined Life

68 comments on “Baked Corn, Mushroom and Sausage Risotto”

  1. I’m loving everything about this risotto, Liz! It has all of my favorite ingredients, combined into one. And ready in 30 minutes? YES! Love this!

  2. A perfect quick dinner and great for this time of year. Love baked risotto!

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  4. Hooray for 30 min Thursday! I adore risotto, Liz, but have never baked it! It seems so easy and am looking forward to giving it a go. Carbs and veggies, I’ll take it! Delicious my dear!

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  6. I love how quickly this risotto comes together! Delicious 🙂

  7. Can you believe I have NEVER made risotto! I am clearly the worst food blogger alive…but this sounds so easy that there is no excuse for me not to make it! Pinned!

  8. That risotto looks amazing. I love risotto but I think I’ve only ever made it once. Cause no one else here is a real fan. Pretty sure I need to make this just for me because it looks just fantastic! Pinned!

  9. Risotto is one of my comfort foods that I can’t resist but I hardly make it because of the stirring. I LOVE that you baked it instead! Totally brilliant and I seriously can’t wait to try this. It looks amazing!

  10. Pingback: 30-Minute Chicken Cacciatore | A Latte Food

  11. Baked risotto is the JAM, I rarely even do the stir-thang anymore… I’m all about low maintenance risotto! LOVING your baked risotto, Liz! Such a perfect semi segue into fall. The Thirty Minute Thursday idea is awesome, can’t wait to see what you guys prepare each month! Pinned! Cheers, and happy (early) Labor Day weekend! <3

  12. I adore risotto! Pure comfort food! This looks amazing Liz!

  13. Love 30 minute Thursday and love this risotto! One of my favorite comfort foods of all time…

  14. This is a game changer! I love risotto, and baking it sounds way too tempting…I’m intrigued and need to try it! I did it in the pressure cooker once and liked that — I’m all for easy! Corn, mushrooms, and sausage sound like the perfect additions to me! 🙂

  15. Wow Liz, this sounds like the perfect dish. Summery veggies, comfort food and NO stirring! I don’t make risotto too often just because I hate the constant stirring, so this dish sounds like a total winner! Thanks for sharing and enjoy the Labor Day weekend!!

  16. I love everything about this dish, Liz! I absolutely love the fact that it’s baked too, stirring is not a fun job!

  17. Confession: I’ve never ever had risotto before! I think I’ve always been scared to make it but maybe I can get my feet wet with this recipe! Also, I love your pot and your photos 🙂

  18. Love this transitional risotto! And love your easy no-stir method too. I will have to give this a try!

  19. Hold the phone…baked risotto?! Liz I need to make this ASAP! I love these flavors, and of course the fact that it’s a 30 minute meal. 🙂

  20. If only we lived closer, we could hang out and enjoy our dinners of champagne/wine together!

    I’m always desperate for quick meal options as well – I tend to forget about everything and just serve up an endless stream of pasta or sandwiches. Your baked (!) risotto seems to be a perfect option, Liz. I mostly don’t mind the stirring, but if I can just shove it off in the oven and forget about it for 20 minutes? Sold.

  21. Wow! what an awesome combo of risotto, corn and mushroom. I love how quickly this risotto comes together! Yummy! 🙂

  22. I’m loving this series and also the sound of baked risotto. Say what?? Gimme the whole pan please!

  23. OMG this is the perfect dinner, it screams comfort food. I’ll def. be making this for the fam 🙂

  24. Uhh YEAH to pretty much everything you loaded into this gorgeous risotto! The whole ‘thang is just screaming Labor Day weekend to me, and I think I’ve just gotta make it happen. So gorgeous, Liz! xoxo

  25. Baked risotto is pretty much my favorite thing. And I LOVE the corn — summer corn is the best! This looks so creamy and incredible!

  26. I totally need to try this risotto, especially since the stir-a-thon is not necessary! Love that it’s like a transitioning dish into fall as well…looks delicious!

  27. Risotto totally reminds me of my dad! He is an ACE at making it! 😀

  28. I love 30 min meals & this risotto has all my favorite ingredients!! Looks so delicious!

  29. I definitely had no idea you could bake risotto…. HOW COOL!!! Gotta try this method. And I love the flavors… perfect for the end of summer. 🙂

  30. What an amazing meal to end the summer with! I’ve got to try baked risotto. I love that I can enjoy this risotto without all of the typical time and stirring!

  31. I’m a total risotto junkie but have never tried it baked! Love the sound of this.

  32. Love this creative risotto,please tell me the maker of that gorgeous pan and the size,making this week! Thanks so much!

  33. I can’t believe I’ve never made risotto, but I think this recipe might change that! This is absolutely the kind of thing I like to make on a weeknight. Love the flavors too! Yummm!

    • Thanks, Lindsay. You definitely have to try risotto – especially the baked kind. It’s so easy and perfect for weeknight dinners!

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  36. Hello, I’m assuming you cut the corn off the cob when it’s uncooked/raw? Is that right? Making this tonight! Thanks!!

    • Hi! Yes, I usually start with uncooked corn and slice the kernels off of that. The kernels will cook while the risotto bakes.

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