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Herbed Mushroom Risotto

Herbed Mushroom Risotto is a decadently good side dish. Baby portabella mushrooms are sautéd in a garlic, herb butter until perfectly browned, then served on top a bed of creamy, cheesy risotto. The mushrooms are like little flavor bombs swirled into decadently creamy risotto. Each bite is heavenly!

I know that making a risotto can seem like a daunting task, but all you need to do is follow a few simple steps and give yourself a little bit of time to get a delicious outcome! Risotto doesn’t like to be rushed, so make sure you give yourself adequate time. 

One of the best things about this risotto: the risotto is cooked in the same pan after you’ve sautéd the mushrooms in a garlic herb butter. Talk about pure flavor! 

Here’s a quick breakdown of the steps required:

  • Sauté the mushrooms then set aside
  • Make the risotto in the same pan, simmer and stir in lots of cheese
  • Top said cheesy risotto with cooked mushrooms and more cheese
  • Enjoy!

See? Not too shabby, not too shabby.

Herbed Mushroom Risotto is the perfect side dish to pair with anything beef. Serve it along side a grilled steak, roasted filet or prime rib, or my Red Wine Braised Beef Tips! It really goes great with other proteins, too, such as chicken or seafood. Heck, you could just eat this straight on it’s own too!

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Herbed Mushroom Risotto


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Description

Herbed Mushroom Risotto is a decadently good side dish. Baby portabella mushrooms are sautéd in a garlic, herb butter until perfectly browned, then served on top a bed of creamy, cheesy risotto. The mushrooms are like little flavor bombs swirled into decadently creamy risotto. Each bite is heavenly!


Ingredients

Scale
  • 5 tablespoons butter, softened
  • 16 oz baby portabella mushrooms, stems removed and sliced into 1/4 inch thick slices
  • 1 tablespoon chopped garlic
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 medium onion, chopped
  • 16 oz risotto rice
  • 1 teaspoon salt
  • 1 cup dry white wine
  • 6 cups chicken stock
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup shredded asiago cheese

Instructions

  1. Heat 4 tablespoons of butter on medium heat in a large skillet. Add in the mushrooms and stir to coat. Sauté for a few minutes. Add in the chopped garlic, thyme and rosemary and sauté for another 5-8 minutes, or until the mushrooms are cooked through and slightly golden brown. Transfer the mushrooms to a side plate.
  2. Add the last tablespoon of butter into the skillet and add in the onions to sauté for several minutes, but avoid browning. Add in the risotto rice and stir to coat evenly. Add in the salt. Allow the rice to toast for a minute or so, then add in the white wine to deglaze the pan. Stir to combine.
  3. Add in one cup of chicken stock and bring to a simmer. Reduce the heat to low and allow to simmer until the rice has absorbed the chicken stock. Add in the next cup of chicken stock and repeat this process until all the chicken stock has been used and the rice is soft and fluffy. Stir in the shredded parmesan and asiago cheese.
  4. Serve the risotto topped with the mushrooms or with them folded into the risotto itself. Enjoy!

Notes

  • If there are any really small mushrooms, I like to keep them whole just to add a difference in texture and size for fun.
  • Keep this dish vegetarian by subbing in veggie stock for the chicken stock.
  • I used a sauvignon blanc wine for this recipe.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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4 Comments

  1. Kathy Deaver

    This is on the menu at my house for Christmas Day. Can’t wait to try it. We’ll have little kids eating this so I want to avoid the wine. Do you think adding more chicken stock in place of the wine would make a big, big difference?

    Reply
    • KJ

      Kathy – you could definitely sub the wine for additional chicken stock! The alcohol in the wine ultimately cooks out, so it’s more of a flavor component. But if you’d rather not use it then chicken stock will work great!

      Reply
  2. Kathy Deaver

    Yum-yum. I made this yesterday for Christmas dinner and I would say it was a big hit. I’ll definitely be making this again. This was my first attempt at making risotto and quite honestly I didn’t even know what “risotto rice” was. So I did a bit of research on-line and ended up ordering a carnaroli rice (Isola was the brand) from Amazon and it was so good. Not the least bit mushy even though our dinner was delayed about an hour waiting for the meat on the smoker to be just right. Great recipe Kate. Thanks so much!

    Reply
    • KJ

      I’m so glad to hear how it turned out! Thanks, Kathy! 🙂 Sounds like a delicious Christmas dinner!

      Reply

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