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Cheesy Risotto

3 Reviews
100% would make this recipe again

Preparation : 5 min Cooking : 20 min
310 calories/serving
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

1/2 onions, finely chopped 100 g
1 1/2 cup vegetable broth, low-sodium 375 mL
1/2 tbsp olive oil 8 mL
3/4 cup arborio rice 150 g
30 g Gorgonzola cheese, cut into pieces
2 tbsp Parmesan cheese, grated 6 g
ground pepper to taste [optional]

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.

Method

  1. Finely chop the onion. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (which will take about 20 min).
  2. Heat the oil in a saucepan. Add the onion then sauté 2-3 min, until it becomes translucent. Add the rice and toast the grains 1-2 min (until translucent), with constant stirring.
  3. Cook the risotto until the rice is creamy but still al dente, about 20 min.
  4. Stir in the Parmesan and Gorgonzola cheese, then let the risotto stand for 2 min. Season with pepper to taste, then serve.

Nutrition Facts Table

per 1 Serving (270g)

Amount

% Daily Value

Calories

310

Fat

8 g

12 %

Saturated 3.6 g
+ Trans 0 g

18 %

Cholesterol

10 mg

Sodium

260 mg

11 %

Carbohydrate

55 g

18 %

Fibre

1 g

4 %

Sugars

2 g

Protein

9 g

Vitamin A

3 %

Vitamin C

5 %

Calcium

13 %

Iron

4 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : 2 servings
Milk and Alternatives : ½ serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Source of  :
Calcium, Copper, Folacin, Magnesium, Niacin, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6
Good source of  :
Selenium, Zinc
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives ½
Fats 1 ½

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Members' Reviews

3 Reviews (1 with rating only ) 100% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
CharlieTrotter
may 10, 2009 | I would make this recipe again

I followed the recipe to the letter: the quantities are perfect and the final result very creamy. I did use Gorgonzola as specified, I do not know if with another, less creamy blue cheese the result would be the same.

Useful 0
strivingveg
may 09, 2009 | I would make this recipe again

Substituting blue cheese in made the taste quite strong. You need more broth than what is indicated in the recipe. The amount specified in the recipe was sufficient for 5 minutes of the cooking time, then additional broth was required to complete the cooking. In the end the risotto was quite thick, possibly indicating that more broth may have been required. Making the risotto in the traditional way was also very labor-intensive (stirring constantly).

Useful 0

This recipe is in the following categories

Rice/Grain | Cheese | First courses/Appetizers | Main courses/Entrées | Vegetarian | Kosher | Halal | Italian

Top Reviews

View All Reviews
CharlieTrotter
may 10, 2009 | I would make this recipe again

I followed the recipe to the letter: the quantities are perfect and the final result very creamy. I did use Gorgonzola as specified, I do not know if with another, less creamy blue cheese the result would be the same.

Useful 0
strivingveg
may 09, 2009 | I would make this recipe again

Substituting blue cheese in made the taste quite strong. You need more broth than what is indicated in the recipe. The amount specified in the recipe was sufficient for 5 minutes of the cooking time, then additional broth was required to complete the cooking. In the end the risotto was quite thick, possibly indicating that more broth may have been required. Making the risotto in the traditional way was also very labor-intensive (stirring constantly).

Useful 0