Four-Cheese Risotto

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!

Prep Time

55

Minutes

Total Time

55

Minutes

Makes

4

servings

7
cups vegetable broth
1/4
cup olive or vegetable oil
1
large onion, chopped (1 cup)
2
cups uncooked Arborio or medium-grain white rice
2
tablespoons dry white wine or vegetable broth
1
cup ricotta cheese
1/2
cup shredded mozzarella cheese (2 oz)
1/2
cup crumbled Gorgonzola or blue cheese
1/2
cup grated or shredded Parmesan cheese
2
tablespoons chopped fresh parsley
  1. In 3-quart saucepan, heat broth over medium heat.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in cheeses. Sprinkle with parsley.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve this rich, cheesy risotto with a tossed salad and a good artisanal crusty bread with olive oil for dipping.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 760
    • (Calories from Fat 280),
  • Total Fat 31g
    • (Saturated Fat 12g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 2370mg;
  • Total Carbohydrate 93g
    • (Dietary Fiber 2g,
    • Sugars 8g),
  • Protein 28g;
Percent Daily Value*:
    Exchanges:
    • 5 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 6;
    *Percent Daily Values are based on a 2,000 calorie diet.