Jamie Oliver

Three cheese risotto

An indulgent treat

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Rate
(110)

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%
  • Sugars
    4.8g
    5%
  • Salt
    2.77g
    46%
  • Fibre
    2.8g
    -

Of an adult's reference intake

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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
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Method

  1. 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.
  2. 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.
  3. 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!

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

Of an adult's reference intake


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