Milk Stout Risotto

Step aside white wine: beer is my new favorite risotto ingredient.

As much as I love beer, I’m always reluctant to cook with it. All I can think is, I could be drinking that instead of taking a chance on cooking!

After purchasing a growler of Westbrook’s Udderly Milk Stout from Greenville Hop House, I knew I’d have a few ounces of beer to spare. I searched “milk stout recipes” on Pinterest, expecting cake and cookie concoctions. Instead, I found a risotto, one of my favorite things to cook.


You can see many of the ingredients in action or soon to take the stage: Arborio rice, beer, onions, garlic and thyme simmer, while sautéed mushrooms, roasted butternut squash and Parmesan cheese await the final flourish.

The finished product isn’t the prettiest risotto I’ve ever made, but it’s certainly one of the tastiest!


I’ve baked beer bread a few times, but this is the first real cooking experience I’ve had with beer. Have you ever cooked with beer? Please share the recipe!


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