A white bowl filled with a creamy risotto topped with chopped green parsley

Cheese risotto

Name: Cheese risotto
Total time: 45 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 2 tbsp unsalted butter; 2 tbsp olive oil; 1 large onion finely chopped; 200g risotto rice; 250ml white wine, vermouth or dry sherry; 1 litre vegetable, chicken or turkey stock hot; 50g left-over soft cheese (such as fontina, brie or camembert, or a mixture) chopped; 25g left-over blue cheese (such as gorgonzola or stilton) chopped; 25g left-over hard cheese (such as cheddar, cheshire or lancashire) grated; 15g parmesan, grana padano or a vegetarian alternative finely grated; a handful flat-leaf parsley or chives chopped; 1 lemon zested (optional)

Anna Glover

Published: February 15, 2022 at 11:07 AM

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Serves 2

Easy

Total time: 45 mins

+ resting

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Make risotto even more luxurious with a mix of brie, stilton, cheddar and parmesan, then share with a loved one for a special dinner

Vegetarian

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Alternatives

Complete the dish

Make this creamy cheese risotto, then check out our vegetable risotto, mushroom risotto, butternut squash risotto, pea risotto and more vegetarian risotto recipes.

Ingredients

Nutrition

2 tbsp unsalted butter
2 tbsp olive oil
1 large onion

finely chopped
200g risotto rice
250ml white wine, vermouth or dry sherry
1 litre vegetable, chicken or turkey stock

hot
50g left-over soft cheese (such as fontina, brie or camembert, or a mixture)

chopped
25g left-over blue cheese (such as gorgonzola or stilton)

chopped
25g left-over hard cheese (such as cheddar, cheshire or lancashire)

grated
15g parmesan, grana padano or a vegetarian alternative

finely grated
a handful flat-leaf parsley or chives

chopped
1 lemon

zested (optional)

Nutrition: per serving

kcal998
fat43.7g
saturates21.7g
carbs95g
sugars11.5g
fibre5.6g
protein33.4g
salt4.1g

Method

step 1

Heat half the butter and all the oil in deep frying pan over a medium heat until the butter starts to foam. Cook the onion for 15 minutes, stirring occasionally, until soft and tender but not golden.
step 2

Tip in the rice, turn up the heat slightly and stir to coat in the onions. Cook for 3-5 minutes or until the rice starts to turn translucent. Pour in the wine and simmer until mostly evaporated.
step 3

Keep the stock warm in a pan on the back of the hob. Add a ladleful to the risotto, stirring continuously, then add the next ladle once the first has been absorbed, repeating until the rice is tender but still with a little bite – this will take about 20 minutes and you may not need all the stock.
step 4

Remove the risotto from the heat, fold in all the cheeses and stir well until everything has melted and the risotto is cheesy and creamy. Stir in the remaining 1 tbsp of butter, season well with black pepper and a little salt, and cover with the lid. Let it stand for 5 minutes before scattering with parsley or chives and lemon zest, if using, to serve.

Feeling inspired? Find more cheese recipes here

Authors

Anna Glover profile

Anna GloverSenior food editor

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