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.

Sweet Oatmeal Bowl

A breakfast worth waking up for. Warm, creamy oats loaded with tender apples, a dusting of cinnamon, and a dreamy swirl of Apple Pie Bitchin’ Sauce. Top it with banana wheels and you’ve got a bowl that’s basically a hug in breakfast form.

Bitchin' Shrimp Mojo Bowl

A Bitchin’ Caribbean party in a bowl! Citrusy shrimp, sweet crispy maduros, savory Congri rice, and a hit of Heat Bitchin’ Sauce to keep things spicy. Warm, vibrant, and guaranteed to get you groovin’ in the kitchen.

Bitchin' Harvest Veg Bowl

This bowl keeps it simple but packs a serious punch of flavor and nourishment. Roasted roots meet fresh herbs with a double dose of Bombay and Heat Bitchin’ Sauce to turn up the volume on cozy vegan vibes. Warning: Heat is HOT—adjust to your fire level.