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Three Cheese Risotto | Eat Farm Love
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Three Cheese Risotto

I love cheesy risotto. So much that when I was pregnant with Landon and got this served to me, I ate just this and ordered a second order to take home. It was worth every pound!

I have been making this since and love it as a side or sometimes just as a special treat for myself. You can substitute different cheeses in the recipe but these give it the best taste from what I have tasted so far.

5 from 1 reviews
Three Cheese Risotto
 
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Prep time
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Serves: 4
Ingredients
  • 3 cups chicken stock
  • 1 garlic clove, minced
  • ½ lb. arborio rice
  • 1 Tablespoon butter
  • 1⁄4 cup heavy cream
  • 1⁄4 cup grated parmigiano-reggiano cheese
  • 1⁄4 cup grated romano cheese
  • 1⁄4 cup grated asiago cheese
  • salt and pepper
  • Fresh chopped parsley
Instructions
  1. In a large pan, put the chicken stock and minced garlic in and bring the liquid to a boil. Reduce to a simmer. Cook for 6 minutes.
  2. Add the arborio rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly.
  3. Add the butter, heavy cream and cheese. Season with salt and pepper to taste. Simmer for 2 minutes and serve immediately garnished with fresh parsley.

 

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