White Chocolate Walnut Mushroom Risotto

Hey Funky Fork Friends!

This risotto hits the spot when you need a hearty meal. Don't let the white chocolate deter you- top level chefs are using white chocolate in savory meals all over the country!

THE GOODS:

4 oz NUTTY NOVELTIES WHITE CHOCOLATE WALNUT BUTTER

1 cup arborio rice

3 cups vegetable broth

1 cup half and half

2 large portobello mushroom caps, cut into bit sized pieces

½ white onion, diced

2 TBSP garlic, minced

Olive oil, for sauteing 

Gouda cheese, for grating on top 

Salt & pepper to taste

Fresh thyme or parsley for serving

HOW TO FORKING MAKE IT:

1. Heat a large pot on the stove. Once hot, add a bit of olive oil and stir in rice. 

2. Add 1 cup of vegetable broth and allow to cook until absorbed. Keep adding a cup of broth and then the half and half at a time until gone. Stir often while cooking. 

3. Once all of the liquid has been added to rice, add the white chocolate nut butter and stir.

4. Allow rice to continue cooking on low heat.

5. Over medium heat, warm a saucepan. Add olive oil and onion to the pan and cook until translucent. 

6. Add garlic, stir and cook until onions are browned. Set cooked onions aside in a separate bowl. 

7. In the same pan onions were removed from, add a bit more olive oil and diced mushrooms. Cook until lightly browned and still a bit firm. Set aside in a separate bowl.

8. Once done, add onions, diced mushrooms and salt and pepper to the risotto. 

9. Serve risotto in a bowl, topped with grated gouda cheese and fresh thyme or parsley.

Enjoy!