Cheddar Cheese Risotto
Indulge in the rich, velvety flavors of Cheddar Cheese Risotto, a decadent twist on the Italian classic that's perfect for weeknight dinners or special occasions. This creamy dish starts with arborio rice simmered to perfection in warm chicken or vegetable stock, with a kiss of dry white wine and the aromatic base of sautéed onions and garlic. The magic happens when sharp cheddar cheese and a splash of heavy cream are melted into the risotto, creating a luscious, cheesy finish that's irresistibly comforting. Garnished with fresh parsley for a pop of color, this cozy risotto is a flavorful, one-pan wonder that’s ready in just 40 minutes. Perfect as a satisfying main course or an elegant side, it’s sure to impress your family or guests with its creamy texture and bold cheddar taste!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups chicken or vegetable stock
- 1.5 cups sharp cheddar cheese, shredded
- 0.25 cups heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the chicken or vegetable stock in a medium saucepan over low heat and keep it warm during the cooking process.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil and butter over medium heat until the butter melts.
Add the finely chopped onion and cook for 3-4 minutes until softened and translucent. Stir occasionally to avoid browning.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the arborio rice and cook for 2-3 minutes, stirring frequently, until the edges of the rice become translucent.
Pour in the white wine and cook until it is mostly absorbed by the rice, about 2-3 minutes.
Begin adding the warm stock, one ladleful at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding the next ladleful of stock. Repeat this process, stirring constantly, for about 20 minutes, or until the rice is creamy and cooked to al dente.
Once the rice is fully cooked, reduce the heat to low and stir in the shredded cheddar cheese and heavy cream until melted and fully incorporated.
Season the risotto with salt and black pepper to taste.
Remove from heat and let the risotto rest for 1-2 minutes before serving.
Garnish with freshly chopped parsley, if desired, and serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5742 mg | 250% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.3 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1339 mg | 103% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 835 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
