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

Cheese risotto

Published: February 15, 2022 at 11:07 am
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  • Preparation and cooking time
    • Total time
    • + resting
  • Easy
  • Serves 2

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
Nutrition:
NutrientUnit
kcal998
fat43.7g
saturates21.7g
carbs95g
sugars11.5g
fibre5.6g
protein33.4g
salt4.1g
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Make this creamy cheese risotto, then check out our vegetable risotto, mushroom risotto, butternut squash risotto and more vegetarian risotto recipes.

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.

Feeling inspired? Find more cheese recipes here

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