Three Cheese Risotto
recipe
Three Cheese Risotto
No commentsIngredients
- 50g butter
- 1 medium onion, finely chopped
- 350g risotto rice
- 11/2 litres vegetable stock made with stock cubes
- 1 tbsp freshly chopped parsley
- 1 tbsp freshly chopped basil
- 50g fresh parmesan, finely grated
- 50g mozzarella, coarsely grated
- 125g Gruyère, diced
- salt and freshly ground black pepper
- steamed vegetables or a tomato and baby spinach salad, to serve
Serves:
4
Preparation:
15
Cook Time:
30
Total Time:
45min
Directions
More recipes like this
- Heat the butter in a large frying pan. Add the onion and cook for 5 minutes until soft but not browned. Stir in the rice, mixing well until the grains are well coated with butter.
- Stir in a small amount of stock and cook gently until it has been absorbed by the rice. Continue adding a little stock at a time, stirring now and then to prevent the rice from sticking to the base of the pan. This should take about 18 minutes or until the rice is cooked but not mushy - you may not need all of the stock.
- Stir in the parsley, basil and all three cheeses. Sprinkle with freshly ground black pepper. Remove the pan from the heat, cover and leave the rice to rest for 2 minutes. Serve with steamed vegetables or a tomato and baby spinach salad.
Source: Tesco
Meal type:
Find more recipes
1 comment
Comments