FOUR-CHEESE RISOTTO
Have this Italian risotto ready in less than an hour. Made using four types of cheese it makes a rich meal - rice sprinkled with parsley in a cheesy medley!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, heat broth over medium heat.
- Meanwhile, in 12-inch nonstick skillet or 4-quart saucepan, heat oil over medium-high heat. Add onion; cook about 5 minutes, stirring frequently, until tender.
- Stir in rice. Cook about 5 minutes, stirring occasionally, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes, stirring constantly, until wine is absorbed.
- Reduce heat to medium. Pour 1/2 cup of the hot broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 30 to 35 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy. Remove from heat.
- Stir in cheeses. Sprinkle with parsley.
Nutrition Facts : Calories 760, Carbohydrate 93 g, Cholesterol 50 mg, Fat 4, Fiber 2 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 2370 mg, Sugar 8 g, TransFat 0 g
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Rustam Baloch
[email protected]Overall, I thought this risotto was pretty good. It was easy to make and had a nice flavor.
Chaminda Pathirathna
[email protected]This risotto was a bit bland for my taste. I think I'll add some extra herbs and spices next time.
mary riley
[email protected]I'm always looking for new risotto recipes, and this one did not disappoint. It's definitely going into my regular rotation.
Ahad Gulzar
[email protected]This risotto is the perfect dish for a special occasion. It's elegant and delicious.
Maisie Graham
[email protected]I'm not a fan of mushrooms, so I omitted them from the recipe. The risotto was still very flavorful.
Tebogo Makgoka
[email protected]I'm allergic to dairy, so I substituted the cheese with a vegan alternative. It was still delicious!
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[email protected]This recipe is a keeper! I've made it several times, and it always turns out perfectly.
Mirian Aguilar
[email protected]I followed the recipe exactly, but my risotto turned out a bit too salty. I think I'll use less Parmesan cheese next time.
md
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. It was creamy, cheesy, and incredibly flavorful.
Bryce Rittenhouse
[email protected]5 stars! This risotto is pure comfort food.
Kosmic Pheonix
[email protected]This is my new go-to risotto recipe. It's simple, delicious, and always a crowd-pleaser.
Emihle Mpisi
[email protected]I added some grilled shrimp to my risotto, and it was a match made in heaven. The seafood added an extra layer of flavor and texture.
Trishanie Simpson
[email protected]The risotto turned out perfectly. The rice was cooked al dente, and the cheese sauce was smooth and velvety.
Rajaali Raja
[email protected]I love how easy this recipe was to follow. Even as a beginner cook, I was able to create a restaurant-quality dish at home.
Kavishka Anuhas
[email protected]OMG! This risotto was heavenly! The combination of four cheeses created a rich, creamy, and flavorful dish that tantalized my taste buds.