Roasted Garlic and Wild Mushroom Risotto

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Did you think that I forgot about my Cookbook Challenge?!? I love a good challenge, so there’s no way that I could have forgetten! (I actually cooked this recipe last Wednesday night, but never blogged about it! 😉 )

Back in July 2008, I received The Bon Appetit Cookbook as a wedding gift, but nearly 2.5 years later, I have yet to make a single recipe from it. How pathetic. 😕


The first recipe that I chose to make from this cookbook was Roasted Garlic and Wild Mushroom Risotto. It sounded simple enough! 😉


I had hoped to find the recipe online, so I just could link to it, but, unfortunately, I had no such luck. However, I found a very similar recipe from Sandra Lee for Roasted Garlic and Mushroom Risotto. It has a lot of the same ingredients, but instead of porcini mushrooms, it calls for any type of “sliced mushrooms,” which is exactly what I used in the Bon Appetit recipe! 😉 (I don’t even know where to buy porcini mushrooms. Does a regular grocery store sell them?)


So, I basically took a “fancy” recipe it brought it down to my cooking level, which is that of the Real Simple Best Recipes cookbook. I’m telling ya, I’m not much of a chef. I’m much better at eating than cooking! 😉

The Roasted Garlic and Wild Mushroom Risotto came out really well. It was actually a lot easier to make than I thought it would be. I added chunks of chicken breast and spring greens to the mix– and called it a meal. I’d definitely make this recipe again. Delish!


The Bon Appetit Cookbook is pretty intimidating to me, but I’m not giving up on it so easily. I also picked out a fun cookie recipe to bake from it later this week. It may or may not involve chunks of Butterfinger! 😀

P.S. If you haven’t heard already, Angela from Oh She Glows is a finalist in Project Food Blog. Please VOTE for her!!!



  1. I adore a good mushroom risotto. It’s one of life’s best foods.

    I’m glad you mentioned Oh She Glows. I voted for her, and am pretty excited to see her as a finalist!

  2. This looks like a really good dinner — I’ll have to see what Sandra Lee’s recipe is — sometimes her ideas are good and some just sound terrible!

    I’ve been so consumed with holiday baking that I haven’t been putting much effort into amazing dinners — I need to get back to that!

  3. i used to be really intimidated by bon appetit as well – my cousin kristine (related by marriage) used to be their food editor for over 20 years and when i finally started trying the recipes she sent for me to try, i realized it wasn’t as scary/fancy schmancy as i feared! (that may be her recipe!)

  4. Love risotto! It’s really not as intimidating as it sounds either – so glad you gave it a try. Bon Appetit has amazing recipes, can’t wait to see some more from this book!

  5. Porcinis are sooooo good in risotto, so much flavor! Unfortunately, they are uber-expensive, and mostly only avail dried, your best bet is North End Italian stores.

  6. I love the Bon Appetit recipe for Wild Mushroom Risotto! I used a dried mix of wild mushrooms, which I rehydrated for the recipe.

    Porcini mushrooms are hard to find fresh in the states, but you can find them dry at any “fancier” grocery store or World Market.

  7. Aging myself — I also received a Bon Appetit cookbook for a wedding gift — in 1984! I used it a lot, so much that the binding broke. Once in a while I look at and remember how much fun I had using it. Time to pull it out and put it to use!

  8. Mmmmm. Risotto!! I remember I found porcini mushrooms once for a three mushroom vegan pizza. I think I found mine at either meijer or in the natural food store down the road. Either way, they’re available dried. 🙂
    And mushrooms are delicious.

  9. I’ve been doing your cookbook challenge too! It’s such a great idea. I am making risotto tonight for the first time, I only hope it turns out as good as yours looks.

  10. Risotto is amazing. Love it.
    A great Chef I know once said that she is having an on going love affair with risotto…

    I made a Squash risotto for Thanksgiving and it turned out amazing! It was my first time making it and I was pretty proud of myself. It was my favorite dish of the day.

Leave a Reply

Your email address will not be published. Required fields are marked *


Join the community!

Get recipes, workouts. and discounts straight to your inbox for FREE!
© 2022 Carrots ‘N’ Cake. All Rights Reserved | An Elite CafeMedia Food Publisher | Funnel Build & Design by: Maria Filipina Co.