No-stir four cheese risotto

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


No-stir four cheese risotto
  • 4 cup (1l) chicken stock
  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 2 cup (400g) arborio rice
  • 2 clove garlic, crushed
  • 1/2 cup (125g) mascarpone
  • 100 gram blue cheese, crumbled
  • 100 gram vintage cheddar, grated
  • 1/2 cup (40g) grated parmesan


No-stir four cheese risotto
  • 1
    Heat chicken stock in a saucepan until gently simmering.
  • 2
    Heat oil in a large heavy-based saucepan on medium. Cook onion, 2-3 minutes, until beginning to soften. Stir in rice and garlic, cook 1 minute, until translucent.
  • 3
    Add all but 1/4 cup of hot stock. Reduce heat to low, cover with a tight-filling and simmer very gently for 12-15 min until liquid is absorbed.
  • 4
    Remove from heat and stir through mascarpone, blue cheese, cheddar and half of parmesan. Mix well, until cheese melts and rice is creamy. Stir through remaining hot stock and season to taste.
  • 5
    Spoon into serving bowls and top with remaining parmesan and a grinding of pepper to serve.

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