✔ Updated · 30 risotto sides: seafood, meat, vegetables, salads and bread
Creamy risotto loves something bright, crisp or seared next to it. These are the 30 sides I actually reach for, from scallops and lemon chicken to a peppery arugula salad.
The best sides for risotto are seared scallops, shrimp, lemon chicken or salmon for protein, roasted asparagus, green beans or broccoli for vegetables, and a simple arugula salad with lemon and parmesan. Choose something acidic, crisp or charred to balance the creamy rice, and add garlic bread or focaccia if you want a heartier meal.
- Protein: scallops, shrimp, salmon, lemon chicken, sausage or osso buco.
- Vegetables: asparagus, green beans, broccoli, mushrooms or roasted tomatoes.
- Fresh and light: arugula salad, caprese or a pear and walnut salad.
Seafood to Serve with Risotto
Seafood and risotto are made for each other, and most of these cook in the time the risotto needs to rest. For more ideas, see what to serve with scallops.
1. Seared Scallops
Golden-crusted scallops with a squeeze of lemon. They cook in 3 to 4 minutes, so sear them while the risotto rests.
Get the recipe →
2. Shrimp Scampi
Garlicky, buttery shrimp in a white wine and lemon sauce, Red Lobster-inspired and lovely spooned over the rice.
Get the recipe →3. Garlic Chili Shrimp
Spanish-style gambas pil pil: shrimp sizzled in olive oil with lots of garlic and chili. Cook to 145°F, pink and opaque.
How: Warm sliced garlic and dried chili in plenty of olive oil, add shrimp and cook 2 to 3 minutes until pink. Finish with parsley.
4. Lemon Herb Baked Salmon
Flaky salmon with lemon, dill and garlic. Pairs beautifully with asparagus, pea or lemon risotto.
How: Bake fillets with olive oil, lemon slices and dill at 400°F for 12 to 15 minutes, until they reach 145°F.
5. Pan-Seared White Fish
Cod, halibut or sea bass with crispy skin and a quick lemon butter sauce. Light enough to let the risotto shine.
How: Sear skin side down in a hot oiled pan for 4 minutes, flip, add butter and lemon, and baste until the fish reaches 145°F.
6. Steamed Mussels
Mussels opened in white wine, garlic and parsley, with the broth spooned over everything.
How: Steam cleaned mussels in a covered pot with white wine, garlic and butter for 5 to 6 minutes; discard any that stay closed.
Meat and Chicken
When risotto is the side rather than the main, a simple seared or roasted protein is all you need. Chicken should reach 165°F and pork sausage 160°F.
7. Parmesan-Crusted Chicken
A BJ's-inspired chicken breast with a crunchy, cheesy parmesan crust. Cook to 165°F.
Get the recipe →8. Lemon Butter Chicken
Juicy chicken breast in a bright lemon butter pan sauce that cuts through creamy risotto.
How: Sear seasoned chicken breasts, then simmer in butter, lemon juice, garlic and a splash of stock until they reach 165°F.
9. Honey-Glazed Chicken Thighs
Crispy-skinned thighs with a sticky honey garlic glaze, a sweet contrast to savory rice.
How: Roast skin-on thighs at 425°F for 30 to 35 minutes, brush with honey, garlic and soy for the last 5, and cook to 165°F.
10. Italian Meatballs
Tender Gordon Ramsay-style meatballs in a rich tomato sauce. Great with a simple parmesan risotto.
Get the recipe →11. Osso Buco
Slow-braised veal shanks with wine and vegetables. The classic Milanese partner for saffron risotto.
How: Brown floured veal shanks, braise with onion, carrot, celery, white wine, tomato and stock at 325°F for 2 to 2 1/2 hours.
12. Grilled Italian Sausage
Juicy, fennel-spiked sausages with a charred skin. Easy, hearty and great with butternut squash risotto.
How: Grill or pan-fry over medium heat, turning often, for 12 to 15 minutes until they reach 160°F inside.
13. Sliced Steak with Arugula
Italian-style tagliata: seared steak sliced thin over peppery arugula with lemon and shaved parmesan.
How: Sear a strip or flank steak to medium-rare (130 to 135°F), rest 5 minutes, slice thin and lay over dressed arugula.
Vegetable Sides
My mum's dinner rule works perfectly here: one starch, one green thing and something with a bit of zing. Risotto is the starch, so pick a green and finish it with lemon. Love mushrooms? There's lots more in my mushroom recipes.
14. Roasted Asparagus with Parmesan
Tender-crisp spears with lemon and parmesan. My go-to green for any spring risotto.
How: Toss with olive oil and salt, roast at 425°F for 8 to 12 minutes, then finish with lemon zest and grated parmesan.
15. Lemon Garlic Green Beans
Bright, snappy green beans with garlic and lemon zest, done in about 10 minutes.
How: Blanch 3 minutes, then toss in a hot pan with olive oil, garlic and lemon zest for 2 minutes.
16. Cheesy Roasted Broccoli
Broccoli roasted until the edges char, then blanketed with parmesan so it goes crispy.
How: Roast florets at 425°F for 15 minutes, sprinkle with parmesan and roast 5 minutes more.
17. Stuffed Portobello Mushrooms
Meaty portobello caps filled with a savory, cheesy stuffing. A great vegetarian main next to risotto.
Get the recipe →
18. Garlic Butter Chanterelles
Golden chanterelles sauteed in butter and garlic, piled on top of or beside the risotto.
Get the recipe →19. Roasted Cherry Tomatoes
Tomatoes on the vine roasted until blistered and jammy. A pop of color and acidity.
How: Roast whole vines with olive oil, salt and a little balsamic at 400°F for 15 to 20 minutes.
20. Roasted Butternut Squash
Sweet, caramelized cubes with garlic and sage, lovely next to a mushroom or parmesan risotto.
How: Toss 1 inch cubes with olive oil, salt and sage and roast at 425°F for 25 to 30 minutes, turning once.
21. Sauteed Garlic Spinach
A big pile of spinach wilted in olive oil with garlic, ready in 5 minutes.
How: Warm sliced garlic in olive oil, add spinach by the handful and toss until just wilted. Finish with lemon and salt.
22. Grilled Zucchini
Charred zucchini planks with olive oil, lemon and mint or basil. Light and summery.
How: Slice lengthwise 1/3 inch thick, brush with oil and grill 2 to 3 minutes per side, then dress with lemon and herbs.
Salads
A crisp, acidic salad is the easiest way to balance a rich, cheesy risotto. Dress it at the very last minute so the leaves stay perky.
23. Arugula Salad with Lemon and Parmesan
Peppery arugula, lemon, good olive oil and shaved parmesan. The classic risotto side for a reason.
How: Toss arugula with olive oil, lemon juice, salt and pepper right before serving and shave parmesan over the top.
24. Caprese Salad
Ripe tomatoes, fresh mozzarella and basil with olive oil. No cooking, all flavor.
How: Layer sliced tomato and mozzarella, tuck in basil leaves, and finish with olive oil, flaky salt and pepper.
25. Green Goddess Salad
The TikTok-famous chopped salad with a creamy herb dressing, scooped up with chips or served on the side.
Get the recipe →
26. Mediterranean Chickpea Salad
Chickpeas, cucumber, tomato, red onion and herbs in a lemony dressing. Makes great leftovers too.
27. Pear, Walnut and Gorgonzola Salad
Sweet pear, toasted walnuts and creamy blue cheese over greens, perfect with mushroom or squash risotto.
How: Toss mixed greens with sliced pear, toasted walnuts and crumbled gorgonzola in a honey balsamic dressing.
Bread
Risotto is already filling, so bread is optional, but nobody at my table has ever said no to garlic bread.
28. Garlic Bread
Crispy, buttery garlic bread for mopping up every last creamy spoonful.
How: Spread a split baguette with butter, garlic and parsley and bake at 400°F for 10 to 12 minutes.
29. Tomato Bruschetta
Toasted bread rubbed with garlic and topped with chopped tomato, basil and olive oil.
How: Toast sliced baguette, rub with a cut garlic clove and top with tomato, basil, olive oil and salt.
30. Rosemary Focaccia
Soft, olive oil-rich focaccia with rosemary and flaky salt. Bake it while the risotto stock warms.
How: Bake a store-bought or homemade dough dimpled with olive oil, rosemary and flaky salt at 425°F for 20 to 25 minutes.
What to Serve with Each Type of Risotto
Match the side to the risotto's main flavor.
| Risotto | Best sides |
|---|---|
| Mushroom risotto | Sliced steak, roasted butternut squash, green beans, pear and walnut salad |
| Parmesan or plain risotto | Italian meatballs, lemon chicken, roasted asparagus, garlic bread |
| Seafood or shrimp risotto | Arugula salad, grilled zucchini, garlic bread, steamed mussels |
| Lemon, pea or asparagus risotto | Seared scallops, baked salmon, white fish, cherry tomatoes |
| Butternut squash risotto | Italian sausage, honey-glazed chicken thighs, sauteed spinach |
| Saffron risotto (alla Milanese) | Osso buco, sliced steak, arugula salad |
| Tomato risotto | Parmesan-crusted chicken, caprese salad, green beans |
Wine and Drinks with Risotto
For adults of legal drinking age, a crisp, dry white is the classic match: Pinot Grigio, Sauvignon Blanc, Soave or an unoaked Chardonnay. Pour the same wine you used in the pot. Mushroom risotto also works with a light red like Pinot Noir.
For an alcohol-free table, I serve sparkling water with lemon and a sprig of rosemary, or a dry non-alcoholic white. Cooking without wine? Here's my guide to the best substitutes for white wine in risotto.
Tips for Serving Risotto
- Get the sides ready first. Risotto waits for no one; serve it within a few minutes, while it still flows gently on the plate.
- Pick oven sides (roasted vegetables, chicken thighs, focaccia) so your hands are free for stirring.
- Go easy on cheese in the sides if the risotto is already rich with parmesan.
- Leftover risotto? Refrigerate it within 2 hours, eat it within 3 to 4 days, and reheat it to 165°F with a splash of stock, or turn it into crispy arancini.
Frequently Asked Questions
What do you serve with risotto?
Serve risotto with a simple protein like seared scallops, shrimp, lemon chicken or salmon, a green vegetable such as roasted asparagus or green beans, and a crisp salad. Bright, acidic or charred sides balance the creamy rice best. Garlic bread or focaccia makes it a heartier meal.
What meat goes best with risotto?
Chicken is the easiest match, especially lemon butter or parmesan-crusted chicken cooked to 165°F. Italian sausage suits squash and mushroom risotto, sliced steak goes with mushroom risotto, and osso buco is the classic partner for saffron risotto alla Milanese.
What vegetable goes with risotto?
Asparagus is the classic, followed by green beans, broccoli, spinach, zucchini, roasted cherry tomatoes and mushrooms. Roast or saute them simply with olive oil, garlic and lemon so they add freshness and texture rather than more richness.
Is risotto a main dish or a side dish?
Both. In Italy risotto is traditionally a first course, but it works as a vegetarian main with a salad and vegetables, or as a side for chicken, fish or steak. As a main, plan about 3/4 cup uncooked rice for 2 people; as a side, 1/2 cup feeds 2.
What salad goes with risotto?
An arugula salad with lemon, olive oil and shaved parmesan is the classic choice, because its peppery bite cuts through the creamy rice. Caprese, a pear and walnut salad, or a Mediterranean chickpea salad also work well.
