Mushroom risotto is such a classic dinner option! It’s creamy, earthy, intricate, and super hearty.
While this meal is just fantastic on its own, it’s even better paired with another perfect dish!
While mushroom risotto is fairly versatile, it still goes better with some dishes than others.
That’s why I’ve gathered all of my favorite accompaniments to mushroom risotto in this list, including:
Asparagus is a vegetable with a short season, but when it’s available, it’s truly amazing! Grilled asparagus has this slightly smoky taste that goes well with the richness of risotto.
This recipe lets the natural asparagus flavors shine through by keeping it simple while enhancing and complementing it perfectly. It’s nutty, tender, zesty, and all-around delicious!
To make grilled asparagus, you’ll only need fifteen minutes and a handful of common pantry staples.
All you need to do is toss your cleaned and trimmed spears in olive oil, lemon juice, garlic powder, salt, and pepper, then grill it for five to seven minutes (or until just charred) – flipping once halfway through.
Serve as is with another squeeze of lemon juice, or with some grated parmesan.
If you’re looking for a super tender, indulgent, meal that will be remembered long after it is served, try your hand at this lamb roast!
The meat is falling-off-the-bone succulent and infused with a delicious marinade and rub.
To make this dish, you’ll need a little patience. The meat needs to marinate overnight, and then cook for around six hours in the oven.
However, low and slow is the way you need to do it to achieve the perfect texture!
Another perfectly spiced meaty main that doesn’t need nearly as long in the oven is this harissa roasted chicken! It’s sweet, smokey, spicy, and delicious for any meal.
The spiciness of the harissa pairs beautifully with the creamy subtlety of the risotto, allowing the distinct flavors of each to stand out.
To make this tasty poultry dish, you need to make the harissa sauce first.
Firstly, add bell peppers, garlic cloves, lemon, and chickpeas on a baking tray, drizzle with olive oil, and sprinkle with salt, then broil for around fifteen minutes (or until charred).
Toast your spices gently in a saucepan, then sprinkle over the roasted veggies and put them in a blender or food processor along with dehydrated chilies and blend until smooth.
Now that you have your sauce, use it to fully cover your whole chicken and leave to marinate for twelve to twenty-four hours.
Finally, bake the chicken for an hour and fifteen minutes, garnish with bell peppers and parsley, serve, and enjoy!
This incredible dish comes together in under half an hour, so it’s great for a last-minute dinner!
The shrimp’s sweetness and the rich garlic butter sauce accentuate the risotto’s robust taste without overpowering it.
Nothing about the flavor seems thrown together though; this meal features bright, moist shrimp swimming in a buttery, garlicky, salty, and satisfying sauce.
You can even use frozen shrimp for this recipe – just make sure to thaw them first!
Once they’re prepared, cook them for a minute and twenty seconds per side or until just starting to turn pink.
Then, make a simple sauce of white wine, chicken broth, garlic, Italian seasoning, lemon juice, and mustard powder, and add your shrimp back in to cook for another minute or so.
Finally, top with cold pats of butter, garnish with parsley and lemon wedges, and dig in!
If you’re looking for a simple plant-based protein to serve with dinner, you can never go wrong with this marinated tofu recipe! Mushroom risotto’s creamy richness pairs well with the firm, savory bites of tofu
Tofu is sometimes seen as bland and tasteless by people who aren’t used to eating it.
However, marinating your tofu transforms it into a flavor-packed treat!
To make this tofu, you first need to press it thoroughly. This step removes the existing liquid from the tofu and prepares it to soak up the marinade.
For the sauce, combine soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger in a small bowl or container.
Then, coat the tofu in the marinade and let sit in the fridge for at least an hour (but the longer the better!). You can then prepare the tofu however you like it best: baked, fried, or anything you prefer!
If you’re after a dish that’s the perfect mix of melt-in-your-mouth buttery, subtly sweet, and gently spicy, this is the meal for you!
This flakey, easy-to-make salmon dish is the perfect weekend staple or even weeknight treat.
To make it, you first make a homemade cajun seasoning by combining garlic powder, Italian seasoning, smoked paprika, onion powder, cayenne pepper, red pepper flakes, black pepper, and salt.
Then, add your seasoning mix and honey into butter whipped until fluffy and slather it all over your grilled salmon.
Remember to keep it simple. Mushroom risotto is already rich, so you don’t need anything too heavy to go with it.
This grilled salmon hits the spot with its lightness and burst of flavor. Give it a try and find out how effortlessly it pairs with your mushroom risotto.
Brussel sprouts get a bad wrap, but they’re one of the most underrated veggies out there!
Cooked right (like they are in this recipe), they’re tender, succulent, nutty, and nourishing.
This version of brussel sprouts is super easy to make as well!
It takes under half an hour and just six common ingredients. All you need to do is to coat your prepared sprouts in olive oil, kosher salt, and freshly cracked black pepper, roast for twenty minutes, toss with balsamic and honey, and serve right up.
This easy-to-prepare side dish complements the creaminess of the risotto with its crisp texture and the deep caramelized flavors.
This simple salad dressing is sure to enhance any of your favorite salads! It’s tangy, herby, and subtly sweet, adding a zesty trill to leafy greens without completely masking their natural taste.
You can whip up this dressing last minute easily, though it’s also fine to live in your fridge for a while.
Simply combine lemon juice, minced garlic, dried oregano, salt, pepper, and olive oil in a small bowl or glass jar, dress your salad, and savor each bite!
The freshly squeezed lemon juice adds a zesty contrast to the earthy mushrooms, while the dried oregano in the dressing echoes Italian flavors that marry well with risotto.
If you’re after a quick and easy salad that’s bursting with freshness, flavor, and goodness – look no further!
This salad is a classic for a reason, it’s sweet, savory, zesty, and packed with protein and nutrients.
It comes together in just about ten minutes as well!
Simply mix spinach leaves, baby greens, sliced apple or pear, walnuts and/or pecans, and balsamic dressing and you’re good to go! Use glazed or toasted nuts to take this side to the next level.
For those of you who like to plan ahead, most of the salad can be prepped in advance. Make the dressing and glaze your nuts beforehand, and quickly assemble the salad when you’re ready to serve.
Dot the greens with your apple and pear slices, toss with the dressing, and there you have it, a beautiful plate that enhances your risotto without stealing the show.
This is another delicious salad, with succulent, tender sweet beets, crisp leafy greens, and creamy salty goat cheese.
It is sure to elevate a main of mushroom risotto, or anything else you have on the menu!
This salad does take a little more prep than fully raw salads, as you need to precook some veggies before mixing it all together.
You first season and roast beets, onions, and pears until cooked and tender, roughly half an hour.
Then, toast pine nuts, combine them with the vegetables, greens, dressing, and crumbled goat cheese, and get ready to impress!
If you’re looking for something simpler but still scrumptious, this side or appetizer is one of my go-to’s!
It’s the perfect pairing of salty meatiness and syrupy sweet fruit that gets the mouth-watering and everyone coming back for more.
You don’t need to do any cooking or spend more than ten minutes to make this dish as well!
Just cut a seeded cantaloupe or other melon into wedges, wrap with thin, high-quality prosciutto, drizzle with balsamic glaze and/or honey, and serve up!
Ready in about 5 to 10 minutes, you can whip up this starter just before your risotto is ready to be served. Let it sit at room temperature for a bit to cool off.
If you’re looking to round out your spread with a simple, snaky dish that’s popular, salty, crispy, and delicious, try your hand at parmesan crisps!
They only take five minutes and one ingredient, so there’s really no reason not to.
This recipe is one of my favorite uses of parmesan, though admittedly I like it in almost everything.
To make the crisps, just spoon tablespoons of grated parmesan onto a lined baking tray and slightly flatten each one.
Then, bake at four hundred degrees Fahrenheit for around four minutes and enjoy the ultimate cheesy crunchy treat.
Remember, keep it simple and let the natural flavors shine. Pair your risotto with these quick and easy parmesan crisps for a meal that’s thoughtful yet fuss-free.
They’re also low-carb and gluten-free, so they won’t weigh down your dish.
Spinach is amazing raw, but I like it even better cooked! It’s silky with a still distinct bite and jam-packed with flavor.
To make this recipe, just saute garlic in olive oil, then add in a big bunch of spinach and wilt down, stirring and covering as needed. It should be ready to serve in under five minutes!
Moreover, this sautéed spinach isn’t just quick to make; it’s also effortless to store and reheat should you have any leftovers (which is unlikely, it’s that good).
This side dish is also perfect if you’re looking to keep your dinner light. You won’t feel too weighed down but will still be satisfied thanks to the hearty risotto.
Bread is great just as is, but it can always be enhanced!
This bread dipping oil uses loads of fresh and dried herbs, spices, olives, and more to bring out the best from your loaf.
For the herbs, fresh is best. Parsley adds a pop of color, while basil brings an aromatic touch. A sprig of rosemary or some dried oregano deepens the herbaceous layer.
If you like spice, a pinch of red pepper flakes will give your oil that gentle heat. And don’t forget a smidge of flaky sea salt to elevate the flavors.
The bread serves as a vessel, carrying the nuanced flavors of the oil, which balances the rich and creaminess of the risotto. Plus, if you’re someone who likes to soak up every last drop of goodness from your plate, this bread and oil combo is the perfect tool.
If you’re looking for a dessert option, you can never go wrong with a simple lemon sorbet. It’s tart, refreshing, and super easy on the stomach.
The lemon cuts through the creaminess of the risotto, refreshing your mouth with each spoonful. Plus, this sorbet is easy to make and won’t keep you in the kitchen all day. You need lemon juice, water, sugar, and lemon.
If you’re in a rush or want to prepare ahead of time, you can make the syrup the night before and chill it in the fridge. And if you’d rather the sorbet not freeze solid, a little trick is to add a tablespoon of vodka during the churning process.
If you’re looking for a classic red to serve with dinner, Chianti or Pinot Noir are two wines that likely spring to mind.
However, Pinot Noir tends to have brighter fruit notes like that of raspberry and cherry, as well as benign lighter and more floral.
Meanwhile, Chianti tends to be bolder with rich herby palettes and notes of dark stone fruit.
What To Serve With Mushroom Risotto
- Grilled Asparagus
- Lamb Roast
- Harissa Roasted Chicken
- Garlic Butter Shrimp
- Marinated Tofu
- Cajun Honey Butter Grilled Salmon
- Balsamic Glazed Brussels Sprouts
- Lemon Herb Salad
- Apple Spinach Salad
- Beet and Goat Cheese Salad
- Prosciutto-Wrapped Melon
- Parmesan Crisps
- Garlic Sautéed Spinach
- Artisan Bread with Olive Oil Dip
- Lemon Sorbet
- Chianti or Pinot Noir
- What To Serve With Mushroom Risotto
- Invite friends and family over.
- Pick a side (or two).
My name is Beth, Elizabeth Evelyn to be exact. A native Tennessean, I was born in the South.
I am the author behind Local Milk Blog.
Local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind.
It’s about nesting abroad & finding the exotic in the everyday.
Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.