Jamie Oliver

Three cheese risotto

An indulgent treat

Thanks for voting. Why not leave a comment
Rate
(64)

Three cheese risotto

Serves 6
Cooks In55 minutes plus resting time
DifficultySuper easy
Nutrition per serving
  • Calories
    461
    23%
  • Fat
    15.3g
    22%
  • Saturates
    8.1g
    41%
  • Protein
    14g
    31%
  • Carbs
    58.7g
    23%
  • Sugar
    4.8g
    5%
  • Salt
    2.77g
    46%
  • Fibre
    2.8g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    461
    23%
  • Fat
    15.3g
    22%
  • Saturates
    8.1g
    41%
  • Protein
    14g
    31%
  • Carbs
    58.7g
    23%
  • Sugar
    4.8g
    5%
  • Salt
    2.77g
    46%
  • Fibre
    2.8g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • 1 litre organic chicken or vegetable stock , hot
  • 1 tablespoon olive oil
  • 2 medium onions , peeled and finely chopped
  • 2 cloves garlic , peeled and finely chopped
  • 3 sticks celery , trimmed and finely chopped
  • 400 g risotto rice
  • 2 glasses dry white wine
  • sea salt
  • freshly ground black pepper
  • 75 g Appenzeller or Gruyere cheese , roughly chopped
  • 75 g Taleggio cheese , roughly chopped
  • 1 knob butter
  • 40 g Parmesan cheese , freshly grated
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

Method

Heat the stock in a pan over a moderate heat. Heat the olive oil in a pan. Add the onions, garlic and celery, and fry gently for about 5 minutes until softened. Add the rice to the pan and turn up the heat. Cook for a minute or so, stirring constantly, until the rice looks slightly translucent. Add the wine and keep stirring - any alcohol flavours will evaporate.

Once the wine has been absorbed by the rice, add your first ladle of hot stock and a good pinch of salt and pepper. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Add the stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next, until the rice is cooked but still holds its shape - this takes about 15 minutes.

Stir in the Appenzeller and Taleggio. Remove the pan from the heat and season to taste, then beat in the butter and Parmesan. Place a lid on the pan and leave to rest for 2 to 3 minutes - your risotto will get nice and oozy. Enjoy!

Tip

View Comments

Jamie's world