This mushroom risotto recipe is such a great side dish for grilled meats! I like to serve this with an Italian salad and crusty bread. It’s really one of the most delicious and versatile risotto recipes you’ll find.
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Many ingredients can also be added to this mushroom risotto recipe about 20 minutes into cooking.
To make it a pumpkin risotto, simply add 1 cup of diced butternut squash or pumpkin along with the mushrooms.
For an asparagus risotto, add crisp-cooked asparagus tips; for a seafood risotto, add some sauteed garlic shrimp and about 1 tablespoon of tomato paste to the mix. Finally, a chicken risotto recipe can be made by adding diced cooked rotisserie chicken pieces at the end.
Mushroom Risotto
Recipe by Jason Hill – CookingSessions.comIngredients
- 2 ounces butter
- 1 cup finely minced onions about the same size as the rice
- 2 cups sliced crimini or porcini mushrooms
- 1 clove minced garlic
- 1½ cups arborio rice no substitutes
- ½ cup dry white wine such as chardonnay
- 8 cups chicken or vegetable broth or water
- 1 cup grated parmesan cheese
Optional Add Ons
- Diced cooked chicken
- Sauteed garlic shrimp with 1 tablespoon tomato paste
- Crisp-cooked asparagus tips
- Diced cooked ham and green peas
- Cubed butternut squash or pumpkin
Instructions
- Place broth in a large sauce pot and keep over low heat. Have a ladle ready to use.
- Heat a heavy saute pan over medium high heat. Add butter and saute the minced onions. Add mushrooms and saute until soft and translucent.
- Add garlic and saute about 2 minutes. Stir in rice and saute about 5 minutes.Add wine and let slowly cook down a couple minutes. Add your first ladle of chicken or vegetable broth to the pan. Keep stirring continuously, adding a ladle at a time as the previous ladle of liquid cooks off.
- After 25 minutes, it will have the consistency of oatmeal. You want it to be soft, but still firm.
- Stir in the parmesan cheese and season with fresh cracked pepper.