Creamy Vegetarian Risotto with Buffalo Sauce & Blue Cheese
This creamy vegetarian risotto is a fun, unexpected twist on classic buffalo flavors. Warm, cheesy, and gently spicy, the risotto base is flavored with Frank’s Hot Sauce, blue cheese or gorgonzola, and fresh chives for balance. Comforting and bold, it’s perfect when you’re craving something indulgent—no wings required.
Pin Recipe
Servings: 8 servings
Calories: 325kcal
Ingredients
- 6 cups low-sodium chicken stock or vegetable broth
- 2 Tbsp unsalted butter
- 2 Tbsp extra virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, finely chopped
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 cups Arborio rice
- 1 cup dry white wine
- ¼ - ½ cup Frank's hot sauce
- ½ cup blue cheese or gorgonzola cheese, crumbled, plus more for serving
- ¼ cup chives or scallions, thinly sliced, plus more for serving
Instructions
- Warm the stock. Place 6 cups of chicken stock in a large saucepan or pot, then bring to a boil. Once warm, reduce the heat to a simmer.
- Sauté the onion. In a large skillet with deep sides, heat 2 Tbsp butter and 2 Tbsp olive oil over medium-high heat. When hot, add diced onion and cook stirring occasionally, until softened, about 5-7 minutes. Add 3 cloves chopped garlic, then season with ½ tsp Kosher salt and ¼ tsp black pepper. Cook 1 minute more.
- Toast the rice. Add 2 cups of Arborio rice then cook, stirring often, for 1-2 minutes until warm and toasted.
- Add the wine. Pour in 1 cup of white wine, then allow to cook for 1-2 minutes, until most of the wine has evaporated.
- Add the chicken stock. Begin adding stock 1-2 ladlefuls at a time, stirring constantly. After a couple minutes, most of the stock should have been absorbed by the rice. Repeat, adding more stock and stirring continuously, until the rice is creamy, yet tender, about 20 minutes total. Variation in cook time may be due to the size of your pan or the temperature. You want the rice to be al dente with just the slightest bite. The risotto should move freely around the pan and be more soupy than dry.
- Add the hot sauce. When the rice is fully cooked, add in ¼-½ cup of Frank’s hot sauce. Use more if you like things spicier, or less if you want it more mild. You can always add more later.
- Finish, then serve. Stir in ½ cup of crumbled blue cheese or gorgonzola and ¼ cup thinly sliced chives (or scallions). Taste, adjust seasoning as needed, then serve immediately with a sprinkle of flaky sea salt, more crumbled blue cheese or gorgonzola, and additional chives, if wanted.
Notes
- Leftovers: Refrigerate risotto airtight for up to 5 days. Note: risotto is best fresh and will thicken as it sits.
- Reheating: Reheat on the stovetop with a splash of chicken or vegetable stock (or water), stirring over medium heat until creamy and warmed through. Add more liquid as needed.
- Freezing: Not recommended—the rice can turn grainy. If you have leftovers, consider turning them into arancini instead.
Nutrition
Calories: 325kcal | Carbohydrates: 44g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 529mg | Potassium: 263mg | Fiber: 2g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
