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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
Author kath younger


  • 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


  • 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.