Creative Culinary

Food and Cocktail Recipes l Denver, CO

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Home
  • Recipes
    • Appetizers
    • Beans and Lentils
    • Breads
    • Breakfast
    • Desserts
    • Cookies, Brownies and Bars
    • Meat and Fish
      • Beef
      • Chicken and Turkey
      • Lamb
      • Pork
      • Fish, Seafood
    • Pasta, Potatoes, Rice & Grains
    • Pizza
    • Pressure Cooker Favorites
    • Salads, Dressings, Marinades, Sauces
    • Sandwiches
    • Soups and Stews
    • Vegetables
  • Friday Cocktails
    • Cocktail News
    • Bourbon
    • Champagne, Prosecco, Cava
    • Cognac
    • Gin
    • Liqueurs
    • Mocktails
    • Rum
    • Scotch
    • Tequila
    • Vodka
  • About
    • Tips for High Altitude Baking
    • Ingredient Substitutions
    • Food Blogs in Colorado
    • Privacy Policy
    • Terms of Use
  • Contact
  • Home
  • Recipes
    • Appetizers
    • Beans and Lentils
    • Breads
    • Breakfast
    • Desserts
    • Cookies, Brownies and Bars
    • Meat and Fish
      • Beef
      • Chicken and Turkey
      • Lamb
      • Pork
      • Fish, Seafood
    • Pasta, Potatoes, Rice & Grains
    • Pizza
    • Pressure Cooker Favorites
    • Salads, Dressings, Marinades, Sauces
    • Sandwiches
    • Soups and Stews
    • Vegetables
  • Friday Cocktails
    • Cocktail News
    • Bourbon
    • Champagne, Prosecco, Cava
    • Cognac
    • Gin
    • Liqueurs
    • Mocktails
    • Rum
    • Scotch
    • Tequila
    • Vodka
  • About
    • Tips for High Altitude Baking
    • Ingredient Substitutions
    • Food Blogs in Colorado
    • Privacy Policy
    • Terms of Use
  • Contact
 
You are here: Home / Cheese / Mushroom, Rosemary and Goat Cheese Risotto

Mushroom, Rosemary and Goat Cheese Risotto

August 10, 2011 39 Comments

Mushroom, Rosemary and Goat Cheese Risotto

I know I know…you thought my fascination with goat cheese was over. Warning! It will NEVER be over! Especially when I have an assortment of some wonderful products from my friends at Cypress Grove Chevre in my fridge. They were not only kind enough to sponsor the Goaterie challenge last month with prizes for our winners, but they also sent me a beautiful assortment of cheeses to try. I’ve had the amazing Humboldt Fog during a Twitter wine tasting of Virginia Viogniers that I hosted recently and the other day I decided to use their Herb de Humboldt product in a risotto I made with mushrooms and rosemary.  It was perfect, adding just the right amount of creamy tang with some herbs that complemented the fresh rosemary that I wanted to include from my garden.

Mushroom, Rosemary and Goat Cheese Risotto

I love risottos; they have a reputation for being difficult to make but are actually quite easy; they do require that you pay attention a bit but that doesn’t translate to hard by any means. I love that they lend themselves to a never ending assortment of ingredients. That includes using other than arborio rice…next on my list I want to try a barley risotto; I hear it’s wonderful! Wondering if any of my family will recognize my Grandma Bathe’s dish that my cousin Pat sent to me a few years back? Not used often for fear of breaking it but it seemed the perfect bowl for this risotto.

Cypress Grove Goat Cheeses

I’ve thoroughly enjoyed all of cheeses from Cypress Grove Chevre but I think I’m most proud of associating with a company that shares a true spirit of giving back. Their history of supporting and encouraging individuals, institutions and non-profit organizations that are dedicated to improving the quality of life for their community is evident in their focus to support Women, Youth and Education.  They have a pretty amazing list of organization that are recipients of their giving and I’m impressed.

That same spirit is woven throughout the organization and though Cypress Grove is a leader in the domestic goat cheese market; their attention to detail has not wavered and I would invite you to learn more about them, their cheesemaking process and certainly try some for yourself. Available in many Whole Foods stores, they also are available online. In Denver, I know they also have Cypress Grove Chevre products at the Denver Truffle on 6th Avenue.

Mushroom, Rosemary and Goat Cheese Risotto

Experiment with adding your favorite goat cheese to this dish; you won’t be sorry. Promise.

Serves Serves 6-8

Mushroom, Rosemary and Goat Cheese Risotto

15 minPrep Time

45 minCook Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 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

Instructions

  1. Put 1 tsp olive oil in pan, heat pan and coat bottom with olive oil (the olive oil will melt a bit as heated and more easily cover the bottom).Sauté the sliced mushrooms until just tender, about 5-7 minutes, do not overcook! Remove from pan and set aside; leaving any juices in pan.
  2. Put 2 tsp olive oil and chopped onion and rosemary in in the same saucepan and sauté over medium heat until the onions are soft .Add the garlic and cook for two more minutes.
  3. Add the rice and sauté until it is hot and begins to become more opaque in color (approx 4 minutes).
  4. Add 1/2 cup white wine and stir, maintaining a light simmer until the wine is absorbed.
  5. Add a half cup of chicken broth, stirring the mixture occasionally while maintaining a gentle simmer and allowing the liquid to become completely absorbed by the rice. Continue to add broth, a half cup at a time. Cook until the rice is al dente and creamy (30-40 minutes).
  6. When the risotto is nearly finished, add the goat cheese and stir until the cheese has melted. Add the cooked mushrooms and stir gently to incorporate.
  7. Add salt and pepper to taste and serve immediately; garnish with parsley if desired.
7.8.1.2
5754
https://creative-culinary.com/mushroom-goat-cheese-risotto/
Creative Culinary

Serves 6-8

Mushroom, Rosemary and Goat Cheese Risotto

15 minPrep Time

45 minCook Time

1 hrTotal Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 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

Instructions

  1. Put 1 tsp olive oil in pan, heat pan and coat bottom with olive oil (the olive oil will melt a bit as heated and more easily cover the bottom).Sauté the sliced mushrooms until just tender, about 5-7 minutes, do not overcook! Remove from pan and set aside; leaving any juices in pan.
  2. Put 2 tsp olive oil and chopped onion and rosemary in in the same saucepan and sauté over medium heat until the onions are soft .Add the garlic and cook for two more minutes.
  3. Add the rice and sauté until it is hot and begins to become more opaque in color (approx 4 minutes).
  4. Add 1/2 cup white wine and stir, maintaining a light simmer until the wine is absorbed.
  5. Add a half cup of chicken broth, stirring the mixture occasionally while maintaining a gentle simmer and allowing the liquid to become completely absorbed by the rice. Continue to add broth, a half cup at a time. Cook until the rice is al dente and creamy (30-40 minutes).
  6. When the risotto is nearly finished, add the goat cheese and stir until the cheese has melted. Add the cooked mushrooms and stir gently to incorporate.
  7. Add salt and pepper to taste and serve immediately; garnish with parsley if desired.
7.8.1.2
4785
https://creative-culinary.com/mushroom-goat-cheese-risotto/
Creative Culinary

 


« Strawberry, Vanilla Yogurt and Limeade Popsicles
Upside Down Sweet Cherry Cake »

Comments

  1. fotini says

    December 8, 2013 at 9:32 am

    I made this to go along with the slow cooker stuffed chicken breasts I made from this web site (http://www.howsweeteats.com/2011/12/crockpot-stuffed-chicken-breasts/) and used the liquid from the slow cooker after the chicken was done cooking to replace some of the wine and chicken broth which was basically chicken broth and wine anyway but had the flavors of the chicken, red pepper, goat cheese and spinach that had been cooking in it for a few hours. Other than that, I followed the recipe exactly and both my husband and I were in love with it. Thank you
    Reply
    • Creative Culinary says

      December 8, 2013 at 10:20 am

      Yay...music to my ears!
      Reply
  2. Chef Esco says

    February 20, 2013 at 11:13 am

    Bravo! I make risotto like this, I've also used brie cheese paired with sundried tomatoes and artichokes. This risotto I use herbed goat cheese, oyster and shiitake mushrooms. And dry vermouth it adds a nice flavor. This dish goes well with lamb and looks very pretty. I look forward to reading more of your posts. I just stumbled upon this one
    Reply
    • Creative Culinary says

      February 20, 2013 at 12:12 pm

      That sounds fabulous too. I stayed away from risotto for way too long; it seemed to have a connotation of difficulty associated with it but I find it's not hard at all, just requires some attention and what good dish doesn't right? Thanks for stopping by!
      Reply
  3. Jamie says

    August 13, 2011 at 10:25 am

    I love risotto (made one today for lunch!) and I love goat cheese (all kinds, any kind) so why have I never thought to put the two together? And mushrooms? It just dashed across my hopeless, muddled brain to make a mushroom risotto and now you've inspired with your goatiness. I am so loving this!
    Reply
    • Creative Culinary says

      August 20, 2011 at 9:24 am

      You made me chuckle of course. My goatiness? I must check the mirror and be sure to pluck those chin hairs huh? :) Try it; you'll like it. Promise.
      Reply
  4. sweetsugarbelle says

    August 13, 2011 at 6:44 am

    Another one for my to-do list. I think my kids would really enjoy risotto
    Reply
    • Creative Culinary says

      August 20, 2011 at 9:23 am

      And I think YOU would! You must try it; it's so very good. My next venture will be to do a barley risotto.
      Reply
  5. Paula says

    August 11, 2011 at 10:34 pm

    I've never made risotto. Perhaps it is high time that I did. Wonder how many years it will take me to have mine looking like yours.
    Reply
    • Creative Culinary says

      August 20, 2011 at 9:22 am

      Risotto really is so easy...but it does require that you have time to pay attention to it. Considering the detail I see in your cookies...you will be a superstar out of the gate. I just know this.
      Reply
  6. Kate @ Food Babbles says

    August 11, 2011 at 5:55 pm

    You have combined two of my favorite things in this risotto... mushrooms and goat cheese. I am a huge fan of risottos but this one is a must try with the addition of goat cheese. Love it and I cannot wait to make it! It's making my mouth water just reading it. Fantastic recipe.
    Reply
    • Creative Culinary says

      August 11, 2011 at 6:15 pm

      Thanks Kate...hope you enjoy it as much as we did. I have some leftovers;not quite the same, but thinking they will do for a quick dinner. In about 5 minutes. :)
      Reply
  7. nancy gardiner says

    August 11, 2011 at 5:14 pm

    I share your chevre love! Great risotto--can't wait to trump my mom-in-law's trick of tossing good old cream cheese into the risotto. . .the goat cheese should do the same for the creaminess but add a "whole nother" flavor dimension.I didn't notice my uber-favorite Cypress Grove chevre: PURPLE HAZE! Have you tried it? So good it will make you play air guitar to some Hendrix. Promise.
    Reply
    • Creative Culinary says

      August 11, 2011 at 5:30 pm

      Hehe...made me chuckle. I might have some Purple Haze sequestered away...OK, I do have some but keeping it stashed out of site just for me. Their Truffle Tremor is a huge fave too. Heck, all their stuff is a fave!
      Reply
  8. Lana says

    August 11, 2011 at 2:55 pm

    This looks amazing! I am yet to master making risotto, but I love to eat it:) Goat cheese is one of my weaknesses (but, I love cheese, period:) and I had a chance to eat some of freshly made farmers' cheese here in Serbia (we buy it from a farmer who milks her dozen goats and makes cheese very close to my dad's little ranch:) But yours is quite a collection!
    Reply
    • Creative Culinary says

      August 11, 2011 at 5:28 pm

      I stayed away from risotto because so many people complained about how hard it is. Nothing hard about it...but it does require some attention. Try try again Lana, especially if you have some fresh farmer's cheese available to you while you're in Serbia. Hope your Mom is doing better soon. You too!
      Reply
  9. Mal @ The Chic Geek says

    August 11, 2011 at 2:37 pm

    Wow, this sounds just wonderful. I have never had goat cheese in risotto, what a brilliant addition.
    Reply
    • Creative Culinary says

      August 11, 2011 at 5:27 pm

      Thanks...you must try it, was just wonderful.
      Reply
  10. Nelly Rodriguez says

    August 11, 2011 at 11:50 am

    This made my mouth water and yes, any excuse to use goat cheese is acceptable! Specially since you have such an awesome variety! Looks delicious dear :)
    Reply
    • Creative Culinary says

      August 11, 2011 at 5:27 pm

      Thanks Nelly; leftovers being warmed as I type...ummmm.
      Reply
  11. Sara @ Saucy Dipper says

    August 11, 2011 at 9:49 am

    I've seen a lot of risotto and orzo recipes lately. Come to think of it ... I've eaten a few too. Love them. I have a mild obsession with tiny things: tiny spoons, tiny cups, tiny signs, tiny foods. My husband thinks I'm a weirdo, but I'm so drawn to them.
    Reply
    • Creative Culinary says

      August 11, 2011 at 5:26 pm

      I don't think you're a weirdo...let's say quirky. Tiny babies influencing you maybe? :) Can't wait to see you Saturday!
      Reply
  12. Karen Harris says

    August 11, 2011 at 9:29 am

    What a beautiful dish. I have never made a risotto believe it or not but this truly inspires me. I love the addition of the rosemary, one of my favorite herbs. I know you must have plenty in your garden by now.
    Reply
    • Creative Culinary says

      August 11, 2011 at 5:26 pm

      Well, that has to end. It's so easy and so versatile...and yes, I might have a few herbs. A tarragon tree and sage out the kazoo. Come get some!
      Reply
  13. Nicole@HeatOvenTo350 says

    August 11, 2011 at 9:10 am

    This looks like an amazing risotto. I love the idea of goat cheese with the other flavors.
    Reply
    • Creative Culinary says

      August 11, 2011 at 5:24 pm

      Thank you Nicole; it was sort of done because I had a wealth of goat cheese on hand and needed to use some. Not an inspiration so much as a need. But it was inspired...just not by me!
      Reply
  14. Lynda says

    August 11, 2011 at 9:08 am

    Wonderful recipe - I love mushrooms in risotto, and who can argue with goat cheese?
    Reply
    • Creative Culinary says

      August 11, 2011 at 5:23 pm

      No one. Well at least not you or me!
      Reply
  15. Elizabeth says

    August 11, 2011 at 8:23 am

    Oh yes, I can't get over goat cheese. I always have it in the fridge and often overlook the cow based cheeses to buy more goat based. It just has a certain something that adds such a rich layer to so many dishes. This risotto looks so rich and creamy. A perfect pairing with a nice glass of white wine!
    Reply
    • Creative Culinary says

      August 11, 2011 at 5:23 pm

      That it does. I think that certain something is why some people don't like it...which just means more for us, right?
      Reply
  16. Tickled Red says

    August 11, 2011 at 7:05 am

    Swoon...three of my favorites all rolled into one delicious dish. May I have this for breakfast please :)
    Reply
    • Creative Culinary says

      August 11, 2011 at 5:21 pm

      Well, sure...or swoop over now, heating it up for din din.
      Reply
  17. Lana @ Never Enough Thyme says

    August 11, 2011 at 6:11 am

    Love risotto. Love goat cheese. Love mushrooms and rosemary. Love this recipe!!
    Reply
    • Creative Culinary says

      August 11, 2011 at 5:21 pm

      Thank you...we could call it a Rocky Mountain recipe...you know to make up for all the southern ones I get from you!
      Reply
  18. Rosa says

    August 10, 2011 at 11:23 pm

    One heavenly combination! Goat cheese rules. Cheers, Rosa
    Reply
  19. Barbara @ Barbara Bakes says

    August 10, 2011 at 9:51 pm

    Looks like a fabulous risotto!
    Reply
    • Creative Culinary says

      August 10, 2011 at 10:26 pm

      Thanks Barbara...the goat cheese was a great addition.
      Reply

Trackbacks

  1. Rosemary and Chèvre Risotto « wafoodie says:
    February 7, 2012 at 8:52 am
    [...] I make! So when I promise to make him something delicious, even if it has mushrooms like this risotto from Creative Culinary, he’ll eat them for me. What a good guy I [...]
    Reply
  2. Mushroom, chevre and rosemary risotto « Savoring Goat Cheese says:
    October 26, 2011 at 9:04 am
    [...] showcasing their stellar risotto — and today I found this divine mushroom chevre risotto on Creative Culinary…it can’t be a coincidence. I must whip this up, to honor the memory of that meal and to [...]
    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

 

SUBSCRIBE and NEVER MISS A RECIPE!


Recipes by Category

Recipes by Month

Amazon Disclosure

Creative Culinary is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com .

About Me

I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

About – Privacy Policy – Terms of Use – Contact Us

Copyright © 2021 Creative Culinary

  • Pinterest
  • Facebook
  • Twitter
MENU
  • Home
  • Recipes
    • Appetizers
    • Beans and Lentils
    • Breads
    • Breakfast
    • Desserts
    • Cookies, Brownies and Bars
    • Meat and Fish
      • Beef
      • Chicken and Turkey
      • Lamb
      • Pork
      • Fish, Seafood
    • Pasta, Potatoes, Rice & Grains
    • Pizza
    • Pressure Cooker Favorites
    • Salads, Dressings, Marinades, Sauces
    • Sandwiches
    • Soups and Stews
    • Vegetables
  • Friday Cocktails
    • Cocktail News
    • Bourbon
    • Champagne, Prosecco, Cava
    • Cognac
    • Gin
    • Liqueurs
    • Mocktails
    • Rum
    • Scotch
    • Tequila
    • Vodka
  • About
    • Tips for High Altitude Baking
    • Ingredient Substitutions
    • Food Blogs in Colorado
    • Privacy Policy
    • Terms of Use
  • Contact