Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Mushroom Risotto

mushroom risotto

Recipe and photo from Gina Homolka at Skinny Taste; adjustments made for Intervale Food Hub members


  • 2 cups Baby Bella or oyster mushrooms, sliced
  • 1 clove garlic
  • 2 cups arborio rice
  • 1 tsp olive oil
  • 3 tsp butter
  • 2 shallots, minced
  • 1 cup white wine
  • 8 cups chicken stock (or vegetable stock)
  • salt and pepper
  • 1/2 cup grated Parmesan cheese
  • 4 tbsp chopped parsley


  1. Heat chicken stock in a small pot and keep on low heat.
  2. In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil.
  3. Add mushrooms, salt and pepper and cook 1 minute.
  4. Add 1/2 cup of the chicken stock and let the mushrooms cook about 4 minutes. Set aside.
  5. Add butter to the pan and set flame to medium-low heat. Add shallots, sauté about 1 minute.
  6. Add rice, mixing well until well-coated and translucent, about 2 minutes.
  7. Add wine, salt and pepper and mix well until it is absorbed into the rice.
  8. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.
  9. Add mushrooms, Parmesan cheese and parsley, mix well and serve.