Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cheese risotto
- Preparation and cooking time
- Total time
- + resting
- Easy
- Serves 2
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)
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.
