Oozy three cheese risotto

Large white pan with two handles filled with creamy risotto dotted with green, white bits with a spoon on a white tea towel on brown wood
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 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Dinner
Servings 5

Ingredients
 
 

Instructions
 

  • In a large heavy set pan fry the onion and leek in oil for 5 minutes.
  • Add garlic, thyme, rice and wine and cook on medium heat until the wine has been absorbed, stirring so the rice does not burn.
  • 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.
  • 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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