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four cheese risotto

Four Cheese Risotto

Cowbridge Kitchen

There are a few recipes that can be adapted to many different ingredients, Pizza , Omelette and of course this recipe for Risotto.

A risotto is made by slowly cooking Aborio rice in wine and stock then adding the cooked rice to a pan of ingredients, in this case four cheeses.

When making this four cheese risotto recipe , or any other risotto for that matter it is important to get as much flavour as you can into your stock, so make a rich vegetable stock with plenty of flavour.


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This takes about 20 minutes to cook
as we use a pre made base risotto in this recipe.

8 mins Prep time
12 mins to Cook
Cooking timer Time
Nutritional Facts
This is per 72g serving
Calories: 280
Protein: 8g
Fat: 5g
Carbohydrates: 51g
Fiber: 1g
Sugar: 2g
Nutritional information Nutrition
This recipe will serve 1 person Table for Two Servings
Tricky : This recipe is a bit tough
Not for the novice, but practice makes perfect
Chefs hat Difficulty
Related Video
Video may vary from this recipe

How to Make a Four Cheese Risotto

Risotto is an Italian rice dish cooked with stock until it reaches a creamy consistency. The stock can be derived from meat, fish, or vegetables.

Risotto usually contain butter, onion, white wine, and Parmigiano-Reggiano and It is one of the most common ways of cooking rice in Italy.

There are many varieties of Risotto and this Four Cheese Risotto is easy to addapt to your own taste in Cheese as you can use almost any type of Cheese you fancy.


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serving tray Cuisine:Italian
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ingredients

220 g o f Base Risotto
40 g Emmental Cheese
40 g Cheddar Cheese
40 g Red Leicester Cheese
40 g Double Gloucester Cheese
1 Cup Veg Stock
25 g Salted Butter

Cooking Instructions

  1. Dice up all of the cheese and set aside
  2. In a large frying pan , melt the butter then add the BASE risotto
  3. And mix up with a wooden spoon
  4. Add a ladle of veg stock
  5. Mix up the risotto and stock , cook until hot.
  6. Add the cheese cubes and mix in to the risotto , cook until cheese is partially melted and rice is piping hot.
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Tips -
How To:
''When making a Risotto it is best to only stir it in one direction as this is the best way to get the starch out of the rice...'