Bitchin’ Risotto Bowl

Serves: 2-3
Prep Time: 20 minutes

Cook Time: 40 minutes
Calories: ~700 per bowl

Indulgent, herbaceous, and oh-so-creamy—this risotto bowl brings comforting Italian vibes with a Bitchin’ boost. Umami-packed mushrooms, tangy sun-dried tomatoes, a pop of sage white bean salad, and a swirl of Creamy Garlic Bitchin’ Sauce tie it all together. Pour yourself a glass of bubbly—this is risotto done the Bitchin’ way.

Ingredients

Assemble the Bowl	-
1 cup	Marry Me Risotto
1/2 cup	White Bean Salad
1/2 cup	Mushrooms (Crimini or White), quartered
1/4 cup	Creamy Garlic Bitchin' Sauce
White Bean Salad	-
1 can	White Beans (or 1 cup cookedCannellini
2 tbsp	Fresh Sage, chopped
2 cloves	Garlic, roughly chopped
1 tbsp	Red Wine Vinegar
To taste	Flaky Salt & Cracked Black Pepper
Marry Me Risotto	-
3 cups	Arborio Rice
2 cloves	Garlic, minced
1/2 small	Yellow Onion, diced
2 tbsp	Butter
1 tbsp	Olive Oil
1 cup	Dry White Wine
8 cups	Chicken Broth or Stock
1/2 cup	Marinated Sun-Dried Tomatoes, julienned
1 cup	Heavy Cream
2 cups	Parmesan Cheese, finely grated
1/2 cup	Greamy Garlic Bitchin' Sauce

Method

1. Cook the mushrooms:
In a medium skillet over medium heat, let the mushrooms sweat for ~4 minutes. Add ¼ cup butter, a splash of Worcestershire sauce, a pinch of salt, and a few grinds of black pepper. Sauté until golden and tender but still plump. Set aside.

2. Make the risotto:
Give yourself plenty of time—this is a labor of Bitchin’ love! See full risotto method below.

3. Assemble your bowl:
Scoop a luscious mound of risotto into your bowl. Nestle the buttery mushrooms right in the center. Add a handful of extra sun-dried tomato slices on top if you like. Spoon the white bean salad to one side for a bright, herby bite.

4. Finish with sauce:
Drizzle Creamy Garlic Bitchin’ Sauce over the whole masterpiece and serve immediately. Pair with bubbles, of course.

White Bean Salad:

Drain and rinse beans (if canned). Toss with sage, garlic, vinegar, salt, and pepper. Let rest while you prep everything else.

Marry Me Risotto:

Bring broth to a low simmer and keep it warm.
In a large sauté pan over medium heat, melt butter with olive oil. Add onion and cook until translucent. Add garlic and cook 2 more minutes.
Stir in rice, toasting until translucent. Deglaze with white wine and add sun-dried tomatoes.
Add broth one ladle at a time, stirring constantly. Add more broth as liquid is absorbed—don’t rush! Taste rice for doneness: creamy but with a gentle bite.
Remove from heat. Stir in heavy cream, Creamy Garlic Bitchin’ Sauce, and Parmesan. Season to taste.