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Four-Cheese Risotto

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By Betty Crocker Kitchens
Updated Sep 16, 2010
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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!

Four-Cheese Risotto

  • Prep Time 55 min
  • Total 55 min
  • Servings 4
  • Ingredients 10
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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

Instructions

  • Step 
    1
    In 3-quart saucepan, heat broth over medium heat.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Stir in cheeses. Sprinkle with parsley.

Nutrition

760 Calories
31g Total Fat
28g Protein
93g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
760
Calories from Fat
280
Total Fat
31g
47%
Saturated Fat
12g
62%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
2370mg
99%
Potassium
400mg
11%
Total Carbohydrate
93g
31%
Dietary Fiber
2g
8%
Sugars
8g
Protein
28g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
6%
6%
Calcium
60%
60%
Iron
25%
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 Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.

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