Cheesy Mushroom Risotto
This 30-minute mushroom risotto is made with Roth Creamy Havarti cheese. Simple enough for weeknight dinner, impressive enough for a party.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rothcheese.com.
Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Stove
- Colander
- Plate
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, thinly sliced
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 5 cups chicken broth
- 1 1/2 teaspoons fine sea salt
- 1/2 cup finely grated Parmesan cheese
- 1/3 cup shredded Roth Creamy Havarti cheese
- 6 to 8 Brussels sprouts, outer leaves peeled & shaved, thinly sliced
- 2 tablespoons unsalted butter
- Flaky salt
- Freshly ground black pepper
- Extra shredded Roth Creamy Havarti cheese, for garnish (optional)
- 4 to 6 cups wild mushrooms, brushed clean and trimmed
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