Cheesy Risotto

4 Reviews
100% would make this recipe again

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


1/2 onions, finely chopped 100 g
1 1/2 cup chicken broth 375 mL
1/2 tbsp olive oil 8 mL
3/4 cup arborio rice 150 g
30 g Gorgonzola cheese, or other creamy blu 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.


  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 (270 g)


% Daily Value




8 g

12 %

Saturated 3.6 g
+ Trans 0 g

18 %


10 mg


260 mg

11 %


55 g

18 %


1 g

4 %


2 g

Net Carbs

54 g


9 g

Vitamin A

3 %

Vitamin C

5 %


13 %


4 %


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


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

4 Reviews (4 with rating only ) 100% would make this recipe again

This recipe is in the following categories

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

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