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
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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Thanks for following and cooking along with me!