Roasted Mushroom Risotto

I LOVE mushroom risotto.  This recipe is unique because the mushrooms are roasted in the oven as the risotto is being made.  I used a recipe from my Sunset Cookbook as a guide, but pretty much changed everything.  Sausage was served on the side as I’m not sure my kids love risotto as much as I do – yet!  Today we adopted our first cat, Dozer, so I should have made lasagna 😉

Roasted Mushroom Risotto

Serves 6.

Roasted Mushrooms

  • 1/2 pound mushrooms sliced (whatever you have on hand) I used button and enoki
  • 1 onion, chopped fine
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter, melted
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon each of salt and pepper


  • 3 Tablespoons butter
  • 1/2 onion, chopped fine
  • 1 Tablespoon minced garlic
  • 1/4 teaspoon each of salt and pepper
  • 1 bunch spinach (10 ounces)
  • 2 cups risotto rice
  • 1 cup dry white wine
  • 6 cups chicken broth (I used turkey stock)
  • 1/4 cup grated parmesan cheese
  • 2 Tablespoons butter
  1. Preheat oven to 400 degrees.  In a greased 9×13 pan mix mushrooms, onion, oil, butter, thyme, salt and pepper. Bake stirring occasionally for about 15 minutes.
  2. For risotto melt butter in a frying pan, add onions and garlic and saute for 3 minutes.
  3. Add white wine and stir until evaporated. Then gradually add chicken broth one cup at a time stirring after each addition until the broth is almost absorbed.  About 20-25 minutes.
  4. Stir in parmesan, butter, spinach and mushrooms.
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