This is rich and savory risotto with all the flavors of stuffed mushrooms. Enjoy as a meal or satisfying side dish. Top with blue cheese crumbles, sauteed mushrooms, fresh herbs, or alongside meat and veggies.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: About 5 cups
Serves: 2 – 4
In a small saucepot, heat 4 ½ cups vegetable stock to a simmer and keep warm over low heat.
Meanwhile, in a 4-quart saucepot, heat 1 tablespoon of olive oil on medium heat and stir in mushrooms and onions. Cook, while stirring, until onions are soft and translucent, about 10 minutes. Remove onions and mushrooms with a slotted spoon and set aside on a plate for serving.
In the same saucepot (leave remaining olive oil and liquid from mushrooms), melt butter over medium heat. Add the rice, garlic, thyme, and freshly ground black pepper and stir with a wooden spoon or rubber spatula until the rice is well coated.
Ladle 1 cup of the stock into the rice and allow to cook, stirring occasionally, until the stock is absorbed. Repeat, adding ½ cup of broth at a time, until you have added 3 cups and the rice is cooked through but al dente and has a soupy consistency, about 25 minutes.
While the rice is cooking, fold one 5-ounce container of Frigo® Blue Cheese Crumbles into the remaining stock. Stir this cheese mixture into the warm risotto and cook until rice absorbs the majority of the liquid. Taste and adjust seasoning. Serve warm, topped with mushrooms, additional Frigo® Blue Cheese Crumbles, and fresh thyme if desired.
Enjoy as a main dish or tasty side dish.
Rad Tip: 1 cup of dry risotto rice yields about 3 cups of cooked rice.