No Stir Risotto With Four Cheeses – a delicious recipe with vegetable stock, oil, onion, arborio rice, garlic, mascarpone cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat stock in a saucepan until gently simmering. Heat oil in a large, heavy-bottomed saucepan on medium heat. Cook onion for 2-3 mins, until beginning to soften. Stir in rice and garlic, cook for 1 min, or until translucent.
2
Reserve 1/4 cup of the hot stock. Add remaining stock to rice mixture. Reduce heat to low, cover with a tight-fitting lid and simmer very gently for 12-15 mins, until liquid has absorbed.
3
Remove from heat. Stir in mascarpone, blue cheese, Cheddar cheese and 1/4 cup of the Parmesan cheese. Stir until cheese melts and rice is creamy. Stir in reserved hot stock and season to taste.
4
Spoon into serving bowls and top with remaining Parmesan cheese and freshly ground black pepper.
702
kcal
Calories
29
g
Fat
79
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups vegetable stock, 1 tbsp oil, 1 None onion, finely chopped, 2 cups arborio rice, and more.
Yes, No Stir Risotto With Four Cheeses falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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