Creamy Risotto

creamy risotto


creamy, savory, delicious!

INGREDIENTS

  • Spero® Sunflower® Cheese: ½ cup, The Goat :D
  • RISOTTO: 1½ cups arborio rice or cauliflower rice
  • MUSHROOMS: 12 oz, minced. We used Cremini! 
  • ONION: ½, minced 
  • GARLIC: 3 cloves, minced 
  • OIL: 1 tsp, we love avocado or EVOO
  • VEGGIE STOCK: 2-2½ cups
  • WHITE WINE: ½ cup (optional)
  • SPICES: salt & pepp, to taste

DO ITTT

  1. SAUTÉ onion & garlic in pot w/ a dash of oil until translucent. 
  2. ADD mushrooms & sauté until soft. Pop on a lid to keep in moisture. 
  3. ADD rice & mix well. 
  4. ADD veggie stock, mix, then let simmer for approx. 20 min. until broth is mostly absorbed. 
  5. ADD ½ cup white wine/veggie stock once broth is mostly absorbed, mix, & let simmer.
  6. ADD ½ cup Spero® Sunflower® Cheese once broth is mostly absorbed & mix. *repeat step 5 if still dry!
  7. SEASON w/ salt and pepp, to taste.
  8. INDULGE in your new fave creamy, dreamy, goat-y risotto!

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