This Three Cheese Risotto is a creamy rice dish that is like “Italian Mac n Cheese” as my kids like to say. It is simple and can be made in just 30 minutes.
We love risotto and are always willing to try new recipes. My friend, Kelin, gave me a cookbook she made with all her favorite recipes about 6 years ago. I still use it to this very day. One of my favorites in her book is the Three Cheese Risotto. It is like an Italian Mac & Cheese (as quoted by our 8-year-old, Jojo). It’s creamy & cheesy and serves well as either a main course or a side.
Enjoy! XOXO San
How do you make Three Cheese Risotto?
-
In a large sauté pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and white pepper. Sauté for 3 minutes or until onion is slightly softened.
-
Add the oil and let it simmer for 1 minute. Add the stock and the garlic. Bring the liquid to a boil and reduce to a simmer.
-
Add the rice and simmer, stirring constantly, until the mixture is creamy and bubbly, approximately 20-30 minutes.
-
Add the butter, cream, and cheese. Simmer for 3 minutes. Serve immediately. Garnish with more cheese if desired.
My favorite kitchen tools used to make Three Cheese Risotto:
This post may contain affiliate links. See my Full Disclosure for further details.
SAUCEPAN & SKILLET: So I am a total pan snob after having an assortment of brands in our cupboard over the years. After getting some Calphalon pans on sale at my local grocer, I won’t try anything more. They are affordable and durable – a win, win in our home.
COOKING UTENSILS: A nice set of cooking utensils is essential for many of my recipes.
Looking for more tasty risotto recipes? Try these: Creamy Mushroom Risotto and Tomato Sausage Risotto.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Three Cheese Risotto
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1/2 cup white wine you can substitute this chicken broth
- 6 cups chicken broth
- 1 tablespoon chopped garlic
- 2 cups Arborio rice
- 1 tablespoon butter
- 1/2 cup heavy cream
- 1/4 cup Parmigiano-Reggiano cheese
- 1/4 cup grated Romano cheese
- 1/4 cup grated Asiago cheese
Instructions
- In a large sauté pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and white pepper. Sauté for 3 minutes or until onion is slightly softened.
- Add the oil and let it simmer for 1 minute. Add the stock and the garlic. Bring the liquid to a boil and reduce to a simmer.
- Add the rice and simmer, stirring constantly, until the mixture is creamy and bubbly, approximately 20-30 minutes.
- Add the butter, cream, and cheese. Simmer for 3 minutes. Serve immediately. Garnish with more cheese if desired.
My review: I love it when there are leftovers! Garlic bread and arugula salad drizzled with a balsamic glaze completes this, one of my favorite meals.
Kid’s reviews: They love this Italian Mac & Cheese.
This looks so amazing!! I love risotto!!
Can the heavy cream be substituted with something lighter and if so, what would you suggest? Thanks.