Ahhhhh!!! The sun was still out for dinnertime.
No more dark dining rooms!!!
Hello beautiful dining room
What’s for dinner? A pantry staple creation:
Smoked Goat Cheese Risotto with Sherry Mushrooms
Los ingredients
The frozen bean & greens blend is from Whole Foods. Nice time saver! I only wish there had been more greens (and thickly cut like on the box – not chopped tiny pieces). It was heavy on the beans.
Smoked Goat Cheese Risotto with Sherry Mushrooms
Smoked paprika, creamy goat cheese and buttery walnuts are the highlights of this pantry staple recipe.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3
Ingredients
- For the risotto
- 1 cup dry risotto rice
- 3-4 cups broth I used water - I would have used broth if we’d had any!
- 1 box of beans & greens or 1 cup of frozen greens and 1 cup of beans OR fresh greens and beans
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp butter
- 2 oz creamy goat cheese log
- 1/4 cup chopped walnuts toasted in a dry skillet
- For the mushrooms
- 1 pint cremini mushrooms
- 2 cloves garlic
- 1 tbsp butter
- 1 oz sherry or white wine or broth
Instructions
- Combine risotto rice and TWO cups of broth in a pot. Bring to boil and then reduce to simmer for 10-15 minutes, until liquid is mostly absorbed. Add 1 more cup of water. Repeat absorption, stirring sometimes. Add last cup of water along with beans + greens, salt, pepper and paprika. Cook until liquid is nearly absorbed. Add goat cheese and butter. Stir in.
- For mushrooms, heat butter in a large pan. Add mushrooms and garlic. Sautee (stepping away!) for 5-8 minutes. Add a splash of sherry to deglaze.
- Serve risotto with mushrooms on top and more paprika for garnish.
- Top with walnuts.
Served with sparkling “wine” [H2O]
Nite early!
I loved having daylight this evening too! I kept looking outside and then at the clock thinking “it is seriously 7pm? It looks like it should be 2pm”. I love it!
Great dinner, have a nice evening!
mmmm risotto! That does look amazing. The sun was out today too and it was soooooo lovely 🙂 Have a great night, Kath!!
what a fabulous recipe~I’d like to try it sometime b/c I lava mushrooms and goat cheese~sometimes. Depends which kind though! Do you have goat cheeses that you don’t like or can’t eat?
I love them all!
I had mushroom risotto for dinner tooo!! (but it was from a frozen package…)
I noticed that too!! It confused me for a second. 😛
i’ve tried the spinach and mushroom whole foods blend. very convenient!
Yum!! I love the lighting at night now too!!!
Got to love that natural light! Makes everything look beautiful! Love having an extra hour at night but I’m totally exhausted already…
We ate dinner outside too! I’m loving this extra daylight, isn’t it great?! 🙂
I love having risotto for dinner. We need to make it more 🙂
Happy Spring Forward!!! It was all I needed to be all smiles through dinner. I am thrilled that it’s just around the corner.
I didn’t have risotto (nor have I ever tried to make it). But my barley dinner came out creamy like risotto, so it was a fun compromise.
Your dinner looks incredibly delicious! I want a bite! 🙂
Seems like WF is on a kick of selling frozen greens.
I’m all for not wasting food AND having more easy access to the leafy-ness 😀
yum! it looks amazing!!! i’m always scared to try to make risotto…
I never follow all the “rules” for risotto. I just cook it like rice and add more liquid when I feel like it 🙂 I am not a rule follower!
I also love that it is light out later at night!
I need to check out those whole foods frozen greens – sounds like a great time saver.
Oh my gosh, having recently made a broad bean and mushroom pilaf with porcini that I adored, I know that I’ll love this! Goat cheese FTW!
you know you’re a food blogger when daylight savings is the best thing ever!
The light this evening made dinner so much more pleasant!! Maybe tomorrow I’ll even venture outside for my photos, but today, the 33* temps were a bit much for my taste 🙂
Dinner sounds great.
I love the pic of Matt and Tiger. lol
totally random but I used the beans + greens blend to make soup tonight. I, too, was quite surprised by the tiny little pieces of kale as opposed to the pic on the box. still tasty though.
Those flowers are gorgeous!
Sounds delish! I’ve been reading risotto recipes for years now, but haven’t tried making my own yet. I know it can’t be that hard, so I really need to quit procrastinating and give it a try!
You are quite lucky that it is warm enough to eat outside!
I love risotto with mushrooms and sherry!
Yummo, your dinner looks delicious! Love the addition of the spring flowers!!
Mmm….mushrooms and goat cheese…I’m in!
what a mouth-watering meal!
that looks so good! I am super jealous of your flowers.. growing in the ground!
I fear that will not happen for a while here in NH
this sounds so bad but i love cooking sherry…like i think i could drink it 🙂 when i was a kid my mom used to cook with white wine and sherry and make all kinds of really gourmet food. I have no idea what half of it was, but now, as a mom…I can appreciate what she was doing!
At least she didn’t have to wonder what to set her aperture on for daylight savings time, though. She just wrote things on a 4 x 6 notecard and threw it in a really messy cookbook. lol.
I’m thrilled about extended daylight, too!
That risotto looks wonderful!!
This dinner looks delightful!
Wan’t the weather amazing today??
I must ask, have you always loved goat cheese? I’m wondering if it’s just an acquired taste, or if it’s one of those things you just love or hate, and can’t adapt to. I keep trying different types, and I enjoy the textures and initial flavors, but that sour bite at the end gets me! It seems so versatile — I want to love it, lol! That, and my friends want me to love it, so we can share more dishes when we go out 😉
I don’t remember eating it when I was a kid. I started to like it when I saw it on restaurant menus, but I found it to be just like cream cheese but healthier so I was hooked right away!
Katie-
If it helps I never used to like goat cheese (thought the taste was just too strong) and just kept eating it until I decided I loved it! So it definitely CAN be an acquired taste 🙂 When I started I could only eat it mixed in with a ton of other things and now I love it all on it’s own. I did a similar thing with yogurt (which literally used to make me gag) – it’s now one of my favorite foods!
I definitely agree that it just feels more spring-like with more light… love it!
What an awesome recipe! Perfectly prepared and sounds delicious!
Those flowers and those mushrooms are absolutely beautiful! 🙂
What a beautiful spread! I love that it’s going to be brighter so much later now. It makes my days. Also, that recipe sounds incredible. Especially because I haven’t had cheese in about three weeks. Can’t wait to de-veganize with KERF 😉
new whole foods products to try! score!!!
I love risotto! When I lived with my sister, we used to make it a lot. It brings back good memories!
Daylight Savings Time is literally my very fav part of the year. I love sitting on the patio with a glass of wine after work!
when i look in my pantry, i seriously struggle finding a recipe idea in my head. you obviously don’t have said problem.
Your food looks fabulous! i was just wondering, what’s a Risotto? what’s Risotto Rice?
xoxox
Kathleen
It’s a kind of rice made into a kind of dish: http://en.wikipedia.org/wiki/Risotto
Man that looks REALLY good! Aren’t you so stoked about the longer day now!? I’m loving the later sunshine 😀
Hmm…I love risotto!!
Even though the lost hour was tough, having more sunlight more than makes up for it. 🙂
Hey Kath! The risotto looks amazing! If you don’t have broth you can always use bullion cubes. I like to use them because they give a little extra flavor and you can keep them in the pantry for a long time!
I use them too! We are just out. I found a healthy kind at whole foods, but I didn’t love the flavor. Do you use a kind that’s free of hydrogenated oils? I “regular” ones I saw were not real food!
I don’t like losing an hours sleep, but I love that it’s lighter in the evening now.
i just bought goat cheese last week after seeing it all over your blog! 🙂
That looks amazing- I adore mushrooms. I can’t wait until our clock goes forward 🙂
bowl looks super delicious
Loving the look of your rustic outdoor table. Yum!
I love bright dinners! 😀 And best of all, I love that it will still be bright out when I go running at night. 😀
That dish looks fantastic. I was just dreaming about risotto last night but realized I don’t think I’ve ever attempted to make it on my own. I need to get on that.
If I put that small amount of food in front of my husband, he would laugh at me. Does Matt eat a second helping? Does he eat a snack before bed?
His portion was about 30% bigger than mine and he went back for seconds
delicious risotto!
I loved being able to photograph my dinner in the light too! But I didn’t like eating breakfast in the dark this morning. 😛
Too funny, the blog in my reader that I read before yours was a risotto recipe 😀 Must be some sort of sign 😀
Is that 2 servings? And do you eat outside?! Or just take photos out there? 🙂
I usually use arborio rice for risotto, but have also used carnaroli rice. Arborio rice is more widely available.
The method that Kath used is a quick one and will yield good results, however, risotto should really be made slowly, to allow the rice to gluten-ize and become super creamy.
I’ve used Jamie Oliver’s basic risotto recipe many, many times and it’s super easy, but requires
babying the rice by adding a spoonful of liquid then stirring until the liquid is absorbed and then repeating until the rice is cooked. The result is spectacular!
If you’re in a pinch for time, use Kath’s method.
Love your photography on this one! I am definitely bookmarking this risotto recipe.
Thanks! I love your blog title 🙂