Cheddar and Beer Risotto

Cheddar and Beer Risotto (slightly adapted from Emily Bites, Servings: 8, Total Time: 45 minutes)

Ingredients:

·         1 Tbsp. margarine

·         ½ small onion, chopped

·         2 garlic cloves, minced

·         2 cups uncooked Arborio rice

·         12 oz. bottle of beer

·         6 cups vegetable broth

·         1 ½ oz. Parmesan cheese, freshly finely grated

·         1.5 cups shredded sharp cheddar cheese

·         1/8 tsp. sea salt

·         ¼ tsp. cayenne pepper

Directions:

1.      Melt the butter in a large sauté pan over medium-low heat. Add onions and cook 3-5 minutes until the onions are translucent. Add garlic and cook for another minute until fragrant. Add rice and stir to combine. Cook an additional 2 minutes, stirring throughout.

2.      Pour in beer and turn the heat up to high until the beer begins to simmer. Reduce heat to medium-low and add ½ cup of the broth. Stir until the liquid dissolves and then add another ½ cup. Repeat until all the broth has been added and the rice is creamy and al dente.

3.      Remove the rice mixture from the heat and add the cheeses, salt, and cayenne pepper. Stir until thoroughly combined and serve.

When I first saw this recipe, I knew that I had to try it, but I wasn’t sure if I should use Morningstar Farms veggie bacon or just bypass it.  I decided to bypass it this time and subbed in some sea salt to impart some of the salty flavor that I believe bacon adds (I haven’t had it in over a decade, but that’s what my husband tells me).  I think it worked – both my husband and I thoroughly enjoyed this creamy, cheesy risotto.  I used Yuengling beer (an old standby) and I think that the lager did just the trick.  I think that most beers would work, just make sure that you like the beer before cooking with it!  The cayenne added just a touch of heat, not too much and not too little – perfect for both my husband and me.

The dish is easy to make – as with all risottos you have to stir it, but it wasn’t super-involved or needy.  I could walk away for a few minutes and do something else without it sticking to the bottom.  I served my risotto with some Trader Joe’s Sausageless Sausage for some non-dairy protein.  I look forward to making this again!