Four-Cheese Risotto

By LaurenCocch16

Ingredients

• 2 Tbsp olive oil
• 1 medium onion, chopped (1/2 cup)
• 1 cup uncooked Arborio or regular long-grain rice
• 1 Tbsp dry white wine or chicken broth
• 3 1/2 cups chicken broth, warmed
• 1/2 cup ricotta cheese
• 1/4 cup shredded mozzarella cheese (1 oz)
• 1/4 cup crumbled Gorgonzola or blue cheese (2 oz)
• 1/4 cup grated or shredded Parmesan cheese
• 1 Tbsp chopped fresh parsley

Details

Servings 2
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

1) Heat oil in nonstick 10" skillet or 3-qt saucepan over medium-high heat.
2) Cook onion in oil about 5 minutes, stirring frequently, until tender.
3) Stir in rice. Cook about 5 minutes, stirring occasionally, until edges of kernels are translucent.
4) Stir in wine. Cook about 3 minutes, stirring constantly, until wine is absorbed.
5) Reduce heat to medium. Stir in 1/2 cup of broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed.
6) Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is just tender and mixture is creamy.
7) Stir in cheeses. Sprinkle with parsley.