Mushroom, Rosemary and Goat Cheese Risotto
- 3 tsp olive oil
- 8 oz fresh mushrooms, sliced
- 1 medium onion, finely chopped
- 2 Tbsp fresh rosemary, chopped
- 2 cloves garlic, minced
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 6 cups chicken stock, warmed
- 4 oz goat cheese
- Salt & fresh pepper to taste
- 3 tsp olive oil
- 8 oz fresh mushrooms, sliced
- 1 medium onion, finely chopped
- 2 Tbsp fresh rosemary, chopped
- 2 cloves garlic, minced
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 6 cups chicken stock, warmed
- 4 oz goat cheese
- Salt & fresh pepper to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Garlic (4 cloves)
- Mushroom, fresh (16 oz)
- Onion, medium (2)
- Rosemary, fresh (4 Tbsp)
- Canned Goods
Chicken broth (12 cups)
- Cooking & Baking
- Olive oil (6 tsp)
- Salt & fresh pepper (2)
- Pasta & Grains
- Arborio rice (4 cups)
- Dairy
- Goat cheese (8 oz)
- Beer, Wine & Liquor
- White wine, dry (1 cup)
Preparation
Read recipe preparation on creative-culinary.com
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Recipe Stats
Published August 10, 2011 (1 year ago).
10 people saved this recipe.
