FOUR-CHEESE RISOTTO

Four-Cheese Risotto image

Have this Italian risotto ready in less than an hour. Made using four types of cheese it makes a rich meal - rice sprinkled with parsley in a cheesy medley!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 10

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Ingredients

7 cups vegetable broth
1/4 cup olive or vegetable oil
1 large onion, chopped (1 cup)
2 cups uncooked Arborio or medium-grain white rice
2 tablespoons dry white wine or vegetable broth
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup crumbled Gorgonzola or blue cheese
1/2 cup grated or shredded Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

In 3-quart saucepan, heat broth over medium heat.
Meanwhile, in 12-inch nonstick skillet or 4-quart saucepan, heat oil over medium-high heat. Add onion; cook about 5 minutes, stirring frequently, until tender.
Stir in rice. Cook about 5 minutes, stirring occasionally, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes, stirring constantly, until wine is absorbed.
Reduce heat to medium. Pour 1/2 cup of the hot broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 30 to 35 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy. Remove from heat.
Stir in cheeses. Sprinkle with parsley.

Nutrition Facts : Calories 760, Carbohydrate 93 g, Cholesterol 50 mg, Fat 4, Fiber 2 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 2370 mg, Sugar 8 g, TransFat 0 g