Try this Risotto with Four Cheeses recipe, or contribute your own.
Suggest a better descriptionPeel and mince the onion. Cut the fontina and Gorganzola cheeses into 1/4-inch dice (1 cup each). Bring the chicken stock (or chicken broth and water) to a boil; cover and keep warm. Heat 4 tablespoons butter in a large soup kettle. Add the onions and saute until softened, about 4 minutes. Stir in rice and saute until translucent and coated with butter, 1 to 2 minutes. Add 1/2 cup hot stock and, stirring continuously, simmer until liquid is completely absorbed, about 1 minute. Repeat with remaining stock, stirring continuously, adding 1/2 cup at a time. Add more stock only after previous addition has been absorbed. Continue to cook, stirring and adding hot stock, until rice is creamy and just tender, 20 to 25 minutes. Remove from heat and stir in remaining butter, cheeses, and pepper. Serve immediately. Makes 4 to 6 servings. BASIC RISOTTO: Use the same recipe except increase the butter to 1/4 pound, increase the Parmesan cheese to 6 tablespoons and omit the other three cheeses [COOKS; APRIL 1989] Posted by Fred Peters.
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Serving Size: 1 Serving (951g) | ||
Recipe Makes: 4 | ||
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Calories: 922 | ||
Calories from Fat: 299 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.2g | 44 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 94.7mg | 29 % | |
Sodium 1397.1mg | 48 % | |
Potassium 927.9mg | 24 % | |
Total Carbohydrate 117.9g | 35 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 114g | ||
Protein 34.2g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 922
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