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 min
  • Total Time 55 min
  • Servings 4

Ingredients

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.

Expert Tips

Serve this rich, cheesy risotto with a tossed salad and a good artisanal crusty bread with olive oil for dipping.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
760
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
2370mg
2370%;
Total Carbohydrate
93g
93%
(Dietary Fiber
2g
2%
  Sugars
8g
8%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
6%;
Calcium
60%;
Iron
25%;
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.