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This creamy and decadent dish is proof that you don’t need dairy to have the perfect risotto!

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PREP TIME

20 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 5

Ingredients

1.5 cups Arborio Rice
0.25 cup Garlic, minced
0.5 cup Vidalia Onion, chopped
1 lb Portobello Mushroom Cap, chopped
32 fl oz free range, organic Chicken Stock
0.5 cup Kite Hill Cream Cheese
0.5 cup Daiya Dairy Free Mozzarella Style Shreds
2 Tbsp Truffle Oil
0.25 tsp Garlic Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

place a Dutch oven or pan on the stove on medium high heat.
add 1 tbsp. olive oil and cook sliced mushrooms until soft.
remove mushrooms and liquid from pan and set aside.
add 2.5 tbsp. olive oil to pan.
add garlic and onion and cook for 2 minutes.
Add rice and cook until rice has a light yellow/brown hue (stir frequently).
In a small pot add 32 oz. of chicken stock and heat on medium high heat.
Begin to add stock to browned rocked once cup at a time, waiting for stock to fully absorb into rice.
Continue to store throughout the process as the rice can stick and burn.
When 1c of stock is left, add cream cheese, cheese, and truffle oil.
add cooked mushrooms and juice.
Test rice firmness, if too firm add the final cup of stock to the risotto.
add salt and garlic powder to taste.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	390
Fat:	12 g
Carbohydrates:	52 g
Protein:	15 g
Cholesterol:	0 g
Sodium:	529 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.