10 Quick Side Dishes for Every Meal

Roasted Garlic Parmesan Broccoli

This crispy and flavorful Roasted Garlic Parmesan Broccoli makes a perfect companion to your mushroom risotto.

Ingredients:

• 1 head of broccoli, cut into florets
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 425°F (220°C).
2. Toss the broccoli florets with olive oil, minced garlic, salt, and pepper in a large bowl.
3. Spread the broccoli evenly on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
4. Sprinkle with Parmesan cheese and return to the oven for an additional 5 minutes.
5. Serve hot alongside your mushroom risotto.

Lemon Butter Asparagus

Lemon Butter Asparagus adds a zesty and buttery twist to your dining experience.

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 tablespoons butter
• Zest of 1 lemon
• Salt and pepper to taste

Cooking method:

1. Melt butter in a skillet over medium heat.
2. Add the asparagus and sauté for 5-7 minutes until tender-crisp.
3. Sprinkle with lemon zest, salt, and pepper, tossing to combine.
4. Serve immediately as a refreshing side to your risotto.

Caramelized Onion and Goat Cheese Tart

This delightful tart boasts the rich sweetness of caramelized onions paired with creamy goat cheese.

Ingredients:

• 1 sheet of puff pastry
• 2 large onions, thinly sliced
• 2 tablespoons butter
• 4 ounces goat cheese, crumbled
• 1 teaspoon thyme leaves
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. In a skillet, melt butter over medium heat and add onions, cooking until caramelized, about 20 minutes.
3. Roll out puff pastry on a baking sheet and prick with a fork.
4. Spread caramelized onions over the pastry, sprinkle with goat cheese, thyme, salt, and pepper.
5. Bake for 20-25 minutes until the pastry is golden and puffed.
6. Slice and enjoy as an elegant accompaniment to your mushroom risotto.

Balsamic Glazed Brussels Sprouts

These Balsamic Glazed Brussels Sprouts are a tasty and tangy side dish that complements any risotto.

Ingredients:

• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper, and place them on a baking sheet.
3. Roast for 20-25 minutes until they are tender and golden brown.
4. Drizzle balsamic vinegar over the sprouts and toss to coat.
5. Serve warm as a flavorful companion to your risotto.

Spinach and Feta Stuffed Mushrooms

These Spinach and Feta Stuffed Mushrooms are a hearty and savory side that pairs beautifully with mushroom risotto.

Ingredients:

• 12 large mushroom caps
• 1 tablespoon olive oil
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a skillet and sauté garlic and spinach until wilted.
3. Stir in feta cheese, salt, and pepper, mixing well.
4. Stuff each mushroom cap with the spinach mixture.
5. Place on a baking sheet and bake for 15-20 minutes until mushrooms are tender.
6. Serve alongside your delicious risotto.

Truffle Mashed Potatoes

These rich and creamy Truffle Mashed Potatoes bring a luxurious touch to your meal.

Ingredients:

• 2 pounds potatoes, peeled and cubed
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon truffle oil
• Salt and pepper to taste

Cooking method:

1. Boil potatoes in a pot of salted water until fork-tender.
2. Drain and return to the pot, mashing until smooth.
3. Stir in heavy cream, butter, truffle oil, salt, and pepper until well combined.
4. Serve creamy mashed potatoes with your mushroom risotto.

Honey Glazed Carrots

These vibrant Honey Glazed Carrots add a touch of sweetness and color to your plate.

Ingredients:

• 1 pound carrots, peeled and sliced
• 2 tablespoons butter
• 2 tablespoons honey
• Salt and pepper to taste

Cooking method:

1. In a large pan, melt butter over medium heat.
2. Add carrots and cook, stirring occasionally, for 10 minutes or until tender.
3. Stir in honey, salt, and pepper, continuing to cook for an additional 5 minutes.
4. Serve warm as a sweet counterpart to your mushroom risotto.

Herb Roasted Potatoes

Herb Roasted Potatoes are a simple yet satisfying side dish perfect for any main course.

Ingredients:

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 2 teaspoons rosemary, chopped
• 2 teaspoons thyme, chopped
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 425°F (220°C).
2. Toss halved potatoes with olive oil, rosemary, thyme, salt, and pepper.
3. Spread evenly on a baking sheet and roast for 25-30 minutes until golden brown and crispy.
4. Serve hot as a crunchy side.

Caprese Salad

This classic Caprese Salad offers a fresh and light addition to your meal.

Ingredients:

• 3 large tomatoes, sliced
• 8 ounces fresh mozzarella, sliced
• Fresh basil leaves
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Cooking method:

1. Layer tomato and mozzarella slices on a serving platter, alternating each.
2. Tuck fresh basil leaves between the layers.
3. Drizzle with balsamic glaze and sprinkle with salt and pepper.
4. Serve chilled or at room temperature for a refreshing side to your risotto.