Four Cheese Risotto
recipe

A creamy and indulgent risotto featuring a blend of four delightful cheeses. Perfect for cheese lovers!
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 900 ml vegetable broth
- 50 g unsalted butter
- 1 tbsp olive oil
- 8 shallots
- 1 garlic clove
- 275 g risotto rice
- 100 g Parmesan cheese
- 100 g Gorgonzola cheese
- 100 g Mascarpone cheese
- 100 g Mozzarella cheese
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions:
1. Heat the vegetable broth in a saucepan and keep it warm.
2. Peel and finely chop the shallots and garlic.
3. In a large skillet, heat the butter and olive oil over medium heat. Add the shallots and garlic, sautéing until soft.
4. Add the risotto rice and cook, stirring for about 2 minutes, until the rice is translucent.
5. Add a ladleful of hot vegetable broth to the rice and stir. Continue stirring until the broth is almost absorbed.
6. Gradually add the broth, one ladle at a time, stirring constantly until the rice is al dente and creamy, about 18-20 minutes.
7. Remove the risotto from heat and stir in all the cheeses. Season with salt and pepper.
8. Serve immediately, garnished with fresh parsley.
Nutritional Information (per serving):
Calories: 550
Protein: 20g
Carbohydrates: 65g
Fat: 25g
Fiber: 2g
Sodium: 600mg

Reviews: 4.71 (2916 reviews) ★★★★★ share