Beer and Cheddar Risotto

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Beer and Cheddar Risotto calories by ingredient
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Number of Servings: 6


    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


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.

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Member Ratings For This Recipe

  • My hubby decided to make this for dinner, and when I got home it was ALL GONE. - 10/31/08

    Was this review helpful?   yes  No
  • 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

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