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White Chocolate Walnut Mushroom Risotto

Serves: 3-4 people
1 cup arborio rice
3 cups vegetable broth
1 cup half and half
2 large portobello mushroom caps, cut into bit sized pieces
1⁄2 white onion, diced
2 TBSP garlic, minced
Olive oil, for sauteing
Gouda cheese, for grating on top
Salt & pepper to taste
Fresh thyme or parsley for serving

1. Heat a large pot on the stove. Once hot, add a bit of olive oil and stir in rice.
2. Add 1 cup of vegetable broth and allow to cook until absorbed. Keep adding a cup of broth
and then the half and half at a time until gone. Stir often while cooking.
3. Once all of the liquid has been added to rice, add the white chocolate nut butter and stir.
4. Allow rice to continue cooking on low heat.

5. Over medium heat, warm a saucepan. Add olive oil and onion to the pan and cook until
6. Add garlic, stir and cook until onions are browned. Set cooked onions aside in a separate
                                                                     7. In the same pan onions were removed from, add a bit more olive oil and diced mushrooms.
Cook until lightly browned and still a bit firm. Set aside in a separate bowl.
8. Once done, add onions, diced mushrooms and salt and pepper to the risotto.
9. Serve risotto in a bowl, topped with grated gouda cheese and fresh thyme or parsley.


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