Do you want to eat a big bowl of Christmas?

Red Wine + Goat Cheese Risotto with Caramelized Mushrooms I

I do.

All tied up in a pretty little bow and strung with a string of lights and 53 sparkly ornaments, plucked in front of a crackling fire with Barry Manilow in the background. I’d take the entire thing down in about 3.7 seconds because I freaking love this time of year.

So, so much. Just call me a walking cliche.

Red Wine + Goat Cheese Risotto with Caramelized Mushrooms I

I am incredibly tempted to bring this dish to Christmas dinner, though it may give my mom a complete heart attack. Taking the quite untraditional dish of butternut squash lasagna gave her half a heart attack on Thanksgiving, and I’m pretty sure this would send her over the edge while asking “who eat’s goat on Christmas?!”

Red Wine + Goat Cheese Risotto with Caramelized Mushrooms I

Let’t talk about how insanely creamy this risotto is. O… M… G… . It’s pretty insane. I felt like I was eating straight up cream, which sure – isn’t too far fetched for me, but still. The red wine was a happy accident considering someone drank all the white wine in the house (how dare they!), but not only was it delicious, it added a little pink tint to the rice. Um, hello. I love pink things. Win.

And the mushrooms… the mushrooms. I caramelized them in butter for almost 20 minutes. Do I need to tell you anything else?

Then I topped everything with basil that I had in my fridge, which was probably a Christmas miracle considering I found it shoved behind a leftover container of buttercream and it had to be at least 3 weeks old. But it made it look sort of Christmasy and stuff. Right? Kinda pink and green? Let’s pretend.

Red Wine + Goat Cheese Risotto with Caramelized Mushrooms I

Red Wine + Goat Cheese Risotto with Caramelized Mushrooms

serves 4

2 tablespoons olive oil

2 tablespoons unsalted butter

3 garlic cloves, minced or pressed

1 1/4 cups arborio rice

1 cup of your favorite red wine

3-4 cups low-sodium chicken stock

6 ounces goat cheese

3 cups sliced mushrooms

1/4 teaspoon salt

1/4 teaspoon pepper

fresh basil for topping

In a large skillet, heat 1 tablespoons of butter and olive oil over low heat, then add mushrooms. Let cook for 10-15 minutes, stirring occasionally until mushrooms are juicy and caramelized.

While mushrooms are cooking, in a large saucepan heat 1 tablespoon each of butter and olive oil over medium heat. Once hot, add garlic and cook for 30 seconds. Add rice, tossing to coat in the butter and oil, then toast while stirring occasionally for 3-4 minutes. Add in wine, stirring every few minutes until absorbed. Once absorbed, add in 1 cup stock, stirring until absorbed like you did with the wine. Repeat 2-3 more times, until all stock has been added and absorbed. This should take about 15 minutes – I do not stir constantly, but actually just keep an eye on it and stir every few minutes. Taste rice and determine if the they are cooked to your liking (if not, add in 1 more cup of stock and stir).

Reduce the heat to low and add in salt, pepper, 5 ounces of goat cheese and mushrooms, then stir. Serve with remaining goat cheese crumbled on top and a sprinkling of fresh basil.

Red Wine + Goat Cheese Risotto with Caramelized Mushrooms I

You neeeeeeed this.

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138 Responses to “Red Wine + Goat Cheese Risotto with Caramelized Mushrooms.”

  1. #
    Urban Wife — December 21, 2011 @ 12:24 pm

    I totally have that salad bowl from Pampered Chef.


  2. #
    Amanda @ Once Upon a Recipe — December 21, 2011 @ 12:41 pm

    Yes. Please.


  3. #
    Jodi @ Southern Flavored Life — December 21, 2011 @ 12:44 pm

    Why yes, I DO need this! :-)


  4. #
    Gina @ Skinnytaste — December 21, 2011 @ 12:45 pm

    perfect way to use up a leftover bottle of red!!


  5. #
    Ashley @ Wishes & Dishes — December 21, 2011 @ 1:06 pm

    Love risotto and this looks absolutely essential to add to my list of things to make :) p.s. I have the same salad bowl


  6. #
    Kelly — December 21, 2011 @ 1:09 pm

    Yum. I’m definitely a goat cheese fiend so this is right up my ally. Except I would probably add double. And a generous pat on the side to be eaten straight up.


  7. #
    Andrea @ The Skinny Chronicles — December 21, 2011 @ 1:52 pm

    You can bring that to my house for Christmas dinner anytime and I promise never to freak out. It looks beautiful! Mushrooms and butter rock.


  8. #
    Jessica @ Stylish Stealthy and Healthy — December 21, 2011 @ 2:51 pm

    so many things I love here. So many things. Mostly you, then the wine… then the cheese…


  9. #
    Sally @ Spontaneous Hausfrau — December 21, 2011 @ 3:04 pm

    There isn’t a single thing in this world that doesn’t taste better with butter, wine, and mushrooms. This looks amazing and so, so hearty.


  10. #
    WenDee Riffe — December 21, 2011 @ 3:29 pm

    oooh my oooh my~~this looks so rich and warming!! i think i will give this a try when all the family has returned home and all of the leftovers are gone~~thanks for all of your creative recipes you have been throwing out there!!!


  11. #
    Jen Marie — December 21, 2011 @ 3:48 pm

    I LOVE adding red wine into things. Many things.
    Butter, rice, my mouth….


  12. #
    Katie @ Peace Love & Oats — December 21, 2011 @ 6:48 pm

    oh my god. that. looks. amazing. I want to eat it noooow! I love mushrooms in risotto!


  13. #
    Lauren — December 21, 2011 @ 8:02 pm

    I don’t know what’s wrong with me that I just now discovered that I like mushrooms….and this looks tremendous! And with goat cheese? It seriously can’t get any better. Thank god for accidents!


  14. #
    Cassie — December 21, 2011 @ 8:32 pm

    Risotto is one of my favorite things to make and eat. This sounds fabulous. What a great combination!


  15. #
    Neely @ The Ruffled Apron — December 21, 2011 @ 10:12 pm

    You had me at caramelized mushrooms. Can’t wait to try it!


  16. #
    Amanda — December 21, 2011 @ 10:23 pm

    This absolutely sounds like something I will have to try! Red wine and mushrooms together is one of my favourites.


  17. #
    Lauren @ Fun, Fit and Fabulous! — December 22, 2011 @ 1:26 am

    OMG my mouth is watering!!! That looks delicious. My mom freaks out everytime I being something crazy to eat too!


  18. #
    April — December 22, 2011 @ 9:50 am

    You’re right, I DO NEED this. Can’t wait to try it!


  19. #
    Katie — December 22, 2011 @ 9:57 am

    Your right… I do need this! Merry Christmas Jessica. XoXo


  20. #
    Maria — December 22, 2011 @ 11:26 am

    Pretty sure I need to email these pictures to my boss and let him know I’ll be taking the rest of the day off. It’s a risotto emergency! And if we’re using my favorite red wine, I should probably just phone in sick for tomorrow right now :)

    What kind of mushrooms did you use?


    • Jessica — December 22nd, 2011 @ 5:39 pm

      I used baby bellas!


  21. #
    MOMables — December 22, 2011 @ 12:24 pm

    Since I pretty much read recipes for a large portion of the day, I’m pretty desensitized to amazing food. But oh my gosh, this is one of the exceptions. I should not have read this while hungry. This recipe is EVERYTHING that is amazing in the world all in one dish. I will definitely be doing this in the very near future (like…tonight…). Thank you for posting!!


  22. #
    Shrazzi @ Getting Fresh in the Kitchen — December 22, 2011 @ 2:28 pm

    Making this… right now!!


  23. #
    Tiffany — December 22, 2011 @ 4:45 pm

    Ah, I can’t wait to make this! Also, the hubs LOVES the butternut squash lasagna and he loved it so much, he made me make it a week later to take to Thanksgiving. And EVERYONE loved it and I gave the recipe to two people. So, thank you!


  24. #
    Tracy — December 22, 2011 @ 4:51 pm

    This is my kind of risotto and I can’t wait to try it! Experimenting with different kinds of wine will be lots of fun…maybe I’ll even put some in the risotto. ;-)


  25. #
    Sheelbeel — December 22, 2011 @ 6:11 pm

    There are nothing but excellent ingredients in this recipe – it looks absolutely delicious!


  26. #
    Sarah — December 22, 2011 @ 6:24 pm

    I made this and added carmelized onions to go with the mushrooms, so good! Thanks for the great idea! :)


  27. #
    Karla Cole — December 22, 2011 @ 8:52 pm

    All I can say is “Yummy,Yummy, and more Yummy”


  28. #
    Zesty Cook — December 23, 2011 @ 9:06 pm

    Right on! I don’t think I’ve ever seen a risotto that uses red wine instead of white. Can’t wait to try this!


  29. #
    Meg Collins — December 23, 2011 @ 9:41 pm

    Huge hit with my family tonight!


  30. #
    Mrs. Smith — December 27, 2011 @ 3:55 pm

    I’m not really a fan of mushrooms and I don’t eat meat (I know, I know…), but I’d love to try a red wine risotto. Any thoughts on what I could use in their place? Asparagus, maybe?


  31. #
    Squash Blossom Babies — December 29, 2011 @ 7:29 pm

    Oh my goodness, I cannot wait to make this! What a brilliant idea! Happy New Year!


  32. #
    Patricia — December 30, 2011 @ 3:29 am

    Hello all,
    Can someone pls tell me what the Nutritional Information on this recipe is? I am on diet and need to watch calories, fat, fiber, sodium, etc etc. It would be much appreciated. Thanks in advance.


  33. #
    Amy — January 7, 2012 @ 10:04 pm

    I made this for dinner tonight and it was amazing. I make risotto a lot and my family decided that it was one of our favorites. The risotto I have made risotto in the past with red wine had fair results and I think that the missing ingredient is the goat cheese. Thanks for posting.


  34. #
    casey — January 19, 2012 @ 1:47 pm

    this turned out so fabulously! i used 1/2 the butter, 1/2 the olive oil, and probably 4 ounces of goat cheese total and it was still totally delish.


  35. #
    Bridget — February 1, 2012 @ 8:36 pm

    The risotto took me way longer than 15 min to cook. Was that just an estimate or should I have cranked up the heat on my stove?


    • Jessica — February 1st, 2012 @ 10:30 pm

      I would increase the heat a little (just make sure to constantly stir) but it also could be your brand of rice – they are all different! Risotto usually always cooks for me in 15-20 mins.


      • Bridget — February 1st, 2012 @ 10:56 pm

        Maybe I’ll try another brand next time. It was worth the wait though! I’ve tried a few of your recipes and they were all great, but I think this was my favorite so far. Mushrooms… goat cheese… wine… three of my favorite things!

  36. #
    Lindsey — February 1, 2012 @ 9:11 pm

    Made this tonight and I loved it! Do you eat this as a main course? It is definitely filling, but I felt like I needed something else to go with it…


  37. #
    Lori — February 7, 2012 @ 8:29 pm

    So, lady, just wanted to ask you a quick question, as you have (obviously) made this. So, when you made it, did you feed a portion of it to your husband, and a portion of it to yourself, and see that, yes, there was a portion left, so we could save that for later? And, did you decide to leave it out a little while (you wanted it to cool off before you covered it and put it in the fridge, right?)? And, then, later came, and your husband was in bed and you thought, yes, I’ll put it into a fridge/microwave-safe bowl – like we promised – but just to make sure we haven’t passed the very important “food has been out too long” line, I’ll give it a taste, and then, you look down and you realize you’ve not only downed the last bottle of white in the house, but you’ve also finished the rest of the “BIRTHDAY” risotto? Just wondering if that only happened to me?

    PS I discovered How Sweet It Is a few months ago, and started reading from the very beginning (because I love where you ended up and I wanted to see how you got there – and now I love it even more) and I hardly ever comment because I am very much an invisible internet friend, but I wanted to thank you so much for the amazing recipes and the amazing stories and the amazing life (too much? probably – the wine didn’t just go into the risotto, you know).


  38. #
    Katie — February 13, 2012 @ 11:23 pm

    Two words.Valentine’s. Day.


  39. #
    Merrick — February 14, 2012 @ 10:42 pm

    Great recipe! I made it for Valentines dinner and it was incredible!!


  40. #
    Kendall Jones — May 20, 2012 @ 4:08 pm

    I made this last night and served with Trader Joe’s Filet Roast. It was fantastic! 1 cup of my favorite cab turned it totally purple. It tasted great but was bizarre to look at! I think I’ll opt for white wine next time. Although, I would have eaten it no matter what color it was. YUMMY!


  41. #
    Rachel — May 29, 2012 @ 12:09 pm

    This was my very first time making risotto & after making your red wine & goat cheese risotto with caramelized mushrooms am eager to get my risotto on! Absolutely DE LICIOUSSSS!!!! A gourmet meal with simplistic flavors. Bravooo!


  42. #
    Monika — September 16, 2012 @ 12:59 pm

    Growing up, I hated mushrooms. Only three years ago did I start becoming tolerant of them on my pizza or in soups… but only tolerant.

    This recipe has (almost completely) converted me. I say “almost completely” because I did alter it a bit. I wanted to include a hearty protein, so instead of just-caramelized-mushrooms, I made a sort of chicken-spinach-mushroom stir-fry to serve on top of my risotto (which turned out fabulously, if almost overwhelmingly creamy, despite my love for goat cheese). I also did not have any fresh basil, so I mixed in some dried with the salt and pepper.

    Long story short, LOVED IT. This recipe is one for the ages! I can’t wait to serve it to everyone I know ever.


  43. #
    Christi — October 28, 2012 @ 6:31 pm

    Just made this….I’m shoveling it in my mouth and moaning as we speak. It’s making my family get together a little awkward. Thank you for another awesome dish!!!


  44. #
    Jasmine — December 11, 2012 @ 4:19 am

    Hi! I came to your site from pinterest. So glad I found you! My husband and I made this last night, and it was DELICIOUS. Especially the caramelized mushrooms. I wanted to eat a bowl of them. I wanted to ask – what kind of red wine did you use? We used Shiraz, and our risotto definitely wasn’t pink. It was a rich purple! Ha! Still very tasty, but yours would be prettier to serve to guests. Thanks for the recipe!


  45. #
    Gwen — January 5, 2013 @ 10:23 am

    Finally made this last night after having eyed it for months. I didn’t bother tasting it until it was on the table… and we were all blown away. The only change I made was adding a very small onion to the mushrooms to caramelize. Soooo good!


  46. #
    Christina Walker — February 17, 2013 @ 11:01 am

    This sounds delicious! Do you think using a vegetable broth instead of chicken stock would make a big difference in the taste of the dish? Thanks!


  47. #
    danielle — March 15, 2013 @ 10:02 am

    What type of mushrooms did you use? Does it matter? Would it help to use a mixture of mushrooms or should I keep it uniform?


  48. #
    Winford Mclennon — July 12, 2013 @ 8:10 pm

    “Mushroom” describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.,..”‘

    See you real soon


  49. #
    Alyssa — July 24, 2013 @ 2:49 pm

    Nooo… nononononono! I sooo want to make this because I LOVE risotto and I LOVE goat cheese and I LOVE red wine, but I HATE mushrooms. Blech. I can’t get over my mental block that they are fungus (there is fungus amongus) and they should never be eaten. Also, that texture. Double-blech. I wonder what else I could make this with… or just skip the fungus altogether. Help!! Because I want it.


  50. #
    Breast Cancer Treatment — October 11, 2013 @ 8:07 am

    I saw this on Pinterest and was very intrigued. I really enjoyed this recipe and I think it goes well with any meaty meal naronon fresh start.



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