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Flavorful garlic butter and tender shiitake mushrooms take this creamy goat cheese risotto to the next level! Ready in only 30 minutes in one pot!
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5 from 2 votes

Garlic Butter Shiitake Mushroom Goat Cheese Risotto

Flavorful garlic butter and tender shiitake mushrooms take this creamy goat cheese risotto to the next level! Ready in only 30 minutes in one pot!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 244kcal

Ingredients

  • 3 tablespoons butter, divided
  • 12 oz shiitake mushrooms, sliced
  • Salt and pepper to taste
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh sage
  • 1 small shallot, finely minced
  • 1-1/2 cups arborio rice
  • 1/2 cup white wine
  • 4 cups chicken broth, warmed
  • 1/2 cup goat cheese

Instructions

  • In a medium skillet over medium-high heat, melt 2 tablespoons butter. Add shiitake mushrooms, salt, and pepper to taste and cook 2-3 minutes until just tender. Add garlic and herbs and saute 1 additional minute until fragrant. Transfer to a bowl and keep warm.
  • In same skillet over medium-high heat, melt remaining 1 tablespoon butter. Add shallot and saute 2-3 minutes until translucent. Add the arborio rice and toast 1-2 minutes. Slowly stir in white wine to deglaze pan.
  • Reduce heat to medium and cook stirring occasionally until wine is absorbed. Ladle a little chicken broth into pan, and stir occasionally until liquid is absorbed. Continue adding chicken broth a little bit at a time using the same method until the rice is tender and creamy (this process should take about 15-20 minutes in total)
  • Remove risotto from heat and stir in goat cheese until melted. Fold in garlic butter shiitake mushrooms. Serve risotto hot and enjoy!

Nutrition

Serving: 6oz | Calories: 244kcal | Carbohydrates: 19.1g | Protein: 11.5g | Fat: 13.1g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 878mg | Potassium: 560mg | Fiber: 0.9g | Sugar: 0.9g | Calcium: 59mg | Iron: 3mg