Beer and Cheddar Risotto

Name: Beer and Cheddar Risotto Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: ½ a small onion diced; 1-2 cloves garlic minced; 1 Tbls un-salted butter; 2 Tbls olive oil; 2 cups Arborio rice; 1 12-oz bottle Bass beer; 1 49.5-oz can chicken broth; 5 oz medium or sharp cheddar cheese shredded; 1/3 cup mozzarella cheese shredded; 1/3 cup parmesan cheese shredded; ¼ tsp cayenne (optional but it brings out the sharpness of the cheddar); Ground pepper to taste

(2)

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 6

Ingredients

½ a small onion, diced1-2 cloves garlic, minced1 Tbls un-salted butter2 Tbls olive oil2 cups Arborio rice1 12-oz bottle Bass beer1 49.5-oz can chicken broth5 oz medium or sharp cheddar cheese, shredded1/3 cup mozzarella cheese, shredded1/3 cup parmesan cheese, shredded¼ tsp cayenne (optional, but it brings out the sharpness of the cheddar)Ground pepper to taste

Directions

Heat pot over med-low heat. Add butter and 2 tablespoons olive oil; heat until butter just starts to brown. Add onion and sauté for 3-5 minutes, allowing them to get soft and translucent. Turn down the heat if they start to brown. Add the minced garlic, turn up heat to med-high, and sauté for 1 minute. Add rice and sauté for 2 minutes, stirring constantly, adding more olive oil as necessary to coat the rice. Pour in beer, turn heat up to high, and wait for it to start to simmer. Add the chicken broth ½ cups at a time, stirring for about 5 minutes between each addition. This should take about 25 minutes.

Stir in the cheeses, cayenne, and extra ground pepper to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user RSINDERS.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 399.6
Total Fat: 15.1 g
Cholesterol: 36.9 mg
Sodium: 773.1 mg
Total Carbs: 47.1 g
Dietary Fiber: 0.7 g
Protein: 14.0 g

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Member Reviews

SPINNYBOO
My hubby decided to make this for dinner, and when I got home it was ALL GONE. - 10/31/08
FAYE_D
I created this recipe for Easter as a substitute for potatoes au gratin. It quickly became a favorite and requested by friends. Even got Nestie approvals! It makes a lot and the amount above serves more than six. I have yet to try it with brown rice but will post results when I do. - 10/18/07