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


  • 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)


  • 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

A white baking dish filled with baked macaroni and a golden cheese topping


Anna Glover profile
Anna GloverSenior food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating