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Mushroom Risotto

It’s not your average side dish. Wow your guests with this creamy, flavorful recipe – it just might become their new favorite!

Course Side Dish
Cuisine Italian


  • 6 tbsp olive oil, divided
  • 6 cups chicken broth, divided
  • 8 oz portobello mushrooms, sliced
  • 1 small onion, diced
  • 1 1/2 cups Cajun Country Medium Grain Rice
  • 1/2 cup dry white wine
  • sea salt, to taste
  • freshly ground pepper, to taste
  • 3 tbsp finely chopped chives
  • 4 tbsp butter
  • 1/2 cup freshly grated parmesan cheese


  • In a saucepan, warm the broth on a low heat.
  • Warm 3 tbsp olive oil in a large surface saucepan over medium-high heat, and stir in the mushrooms. Cook until they are soft, about 5 minutes.
  • Remove mushrooms and liquid from the pan, and set aside.
  • Add 3 tbsp olive oil to the pan, and stir in diced onion. Cook until onion starts to become translucent, then add in the rice, stirring to coat in the oil.
  • When rice is pale and golden, pour in the wine and stir until fully absorbed.
  • Add ½ – 1 cup heated broth and stir until absorbed.
  • Repeat step 6 until all broth is used.
  • Continue stirring until rice is al dente, about 15-20 minutes.
  • Put mushrooms back into the pan with their liquid, butter, chives and parmesan.