Oozy Creamy Three Cheese Risotto

Who doesn’t love a creamy risotto? We’ve upped the risotto game, creating an addictive oozy three cheese risotto. Save some of the white wine to pour yourself a glass… you deserve it! The trick with any risotto is to add a spoon of butter at the end of cooking. If you are vegetarian simply swap the chicken stock to vegetable stock.

Prep Time: 5 Mins Cooking Time: 50 Mins Serves: 5


We used a Le Creuset signature shallow casserole dish


  1. In a large heavy set pan fry the onion and leek in oil for 5 minutes.
  2. Add garlic, thyme, rice and wine and cook on medium heat until the wine has been absorbed, stirring so the rice does not burn.
  3. Add a ladle of stock at a time, stirring often until the liquid is absorbed. Repeat this process until the rice is cooked and most of the stock has been used.
  4. Take off the heat and stir in cheeses and butter. Season with salt and pepper. Let sit for a few minutes before serving.
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