Risoni with Mushrooms

    40 minutes

    This is a wonderful Italian side dish that I first had at a restaurant and then came home and learned to recreate it. This is the recipe I finally came up with.

    385 people made this

    Serves: 6 

    • 125g butter, divided
    • 8 pearl onions
    • 150g uncooked risoni pasta
    • 1/2 cup sliced fresh mushrooms
    • 1 cup (250ml) water
    • 1/2 cup (125ml) white wine
    • 1 pinch garlic powder to taste
    • 1 pinch salt and pepper to taste
    • 1/2 cup grated Parmesan cheese
    • 1/4 cup fresh parsley

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Melt 1/2 the butter in a frypan over medium heat. Stir in the onions and cook until golden brown. Mix in risoni, mushrooms and remaining butter. Cook and stir 5 minutes until butter is melted and mushrooms are tender.
    2. Pour water and wine into the frypan and bring to a boil. Reduce heat to low. Season with garlic powder, salt and pepper. Cook 7 to 10 minutes until risoni is al dente. Stir in the Parmesan cheese and parsley to serve.

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    Reviews in English (341)


    Oh wow, will THIS ever be a repeat in my house! For extra flavor I used dried porcini mushrooms which I soaked in hot water for about 25 minutes. I then used the soaking liquid for the water called for. What a boost of flavor! Pearl onions not a staple in my house, I simply substituted chopped, sweet onion, though shallots would me nice too, and added fresh garlic instead of the garlic powder. My only criticism is that half the amount of butter called for would have been adequate, and I am a fan of butter! I served this with Pesto Cheesy Chicken Rolls, also from this site. Update to original 4/4/08 review: For those like my husband who (go figure!)dislike it, you might want to go a little easier on the Parmesan.  -  04 Apr 2008  (Review from Allrecipes USA and Canada)


    This is the third time I made this recipe. This time I changed it up a bit. I added grilled chicken, shrimp and extra mushrooms. I doubled the liquid ( chicken broth, water and wine). It was really good. We had it as a main dish. January 18, 2010- Writing again just to say that I still use this recipe regularly. I even use it with a good short grain rice and it's delicious.  -  17 Sep 2006  (Review from Allrecipes USA and Canada)


    I loved this side dish. I didn't have pearl onions so I used half a regular onion chopped up and I added minced garlic and extra mushrooms. You can never have too many mushrooms. The wine gave it such a great flavor. Oh, and I used chicken broth instead of water. This really was great. I will definately be making it again and again! Thanks BABARCLAY.  -  13 Feb 2007  (Review from Allrecipes USA and Canada)