Mediterranean Risotto

Winter is here and if I am not eating soup, I love enjoying a bowl of risotto.  As always, since we shop to be prepared for meals, this recipe was an easy one.  Just look in the fridge and see what you have, you will be amazed at what you can make.

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  • 1 1/2 Cup Risotto
  • 2 tbls EVOO
  • 3 Cups {low sodium chicken broth}
  • 1/2 Onion {chopped}
  • 1 tbls Fresh Sage {chopped}
  • 5 Large Mushrooms {chopped}
  • 1/2 Cup Red Bell Pepper {chopped}
  • 1 Cup Butternut Squash {steamed and cubed}
  • 3 tbls Curry Powder
  • 1/4 White Wine {or light wine} and a glass for you
  • About 3 oz of Truffle Goat Cheese  *This is the added bonus to the recipe and is amazing*


Cook risotto according to package instructions.  Saute all of your fresh ingredients and fold into the risotto.  Add goat cheese as garnish.  *While the risotto is still warm, the goat cheese will blend well into the dish, it is so good.

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*Are you a fan of goat cheese?  Have you ever tried it?  What about Truffle oil? We have so many great local cheeses around our area and love it.  Are you a fan of any cheese?


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  1. That’s a very good idea! I love risotto, it’s so easy and quick to make. I should try that!
    simply called food recently posted…Soup of the week: Curry coconut cream soupMy Profile

  2. Sounds yummy! What brand of goat cheese do you use? I don’t live too far from you, and I know we have lots of great options here!

  3. Rachel DeVaughn says:

    oh wow that looks so yummy!!

  4. This looks amazing! I love goat cheese.
    Jill @ Fitness, Health and Happiness recently posted…Seriously Tasty Vega One Smoothie RecipesMy Profile

  5. Truffle goat cheese? That sounds like heaven! Must find some!
    Chrissy recently posted…Rice is Nice: Bangladeshi Basmati RiceMy Profile

  6. This looks delish. I would leave out the mushrooms. I will be making this for sure.

    Stopping by from SIT comment love.

  7. Yum, pinned this one to make soon.

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