Two Cheese Risotto with Onion

A creamy and cheesy risotto side dish made with onions, crumbled Gorgonzola and fresh, finely grated Parmesan cheese.

Two Cheese Risotto with Onion

Prep Time

10 minutes

Cook Time

30 minutes

Serves

4 people

A creamy and cheesy risotto side dish made with onions, crumbled Gorgonzola and fresh, finely grated Parmesan cheese.

Recipe and image provided by the National Onion Association.

Ingredients

  • 1 large or 2 small onions (about 2 cups)
  • 2 tablespoons olive oil
  • 1 cup Arborio rice
  • 3 cups chicken or vegetable broth*
  • 3/4 cup whole milk or light cream
  • 1/2 cup crumbled Gorgonzola or grated Swiss (4 ounces)
  • 1/2 cup finely grated Parmesan cheese
  • Salt and pepper, to taste

Optional Presentation Suggestions:

  • 4 radicchio lettuce cups
  • 4 servings steamed asparagus or green beans, cut diagonally
  • 1/2 red bell pepper, slivered
  • Chopped red onion
  • Sliced tomatoes

Preparation

  • 1 Chop onions. Heat oil in large saucepan. Add rice and cook, stirring over medium heat about 3 minutes or until fragrant and toasted.
  • 2 Stir in broth and onion and bring slowly to boil. Cover, reduce heat and cook for 20 minutes or until tender, stirring 2-3 times.
  • 3 Meanwhile, heat milk with gorgonzola cheese, stirring until cheese is softened. Add milk-gorgonzola mixture and Parmesan to risotto.
  • 4 The consistency should be slightly soupy; if too dry, stir in more broth or milk and heat. Season with salt and pepper to taste and serve immediately as a side dish.
  • 5 To serve as a main dish, follow the presentation suggestions below.

For Presentation Suggestions

  • 1 arrange radicchio cups on plates. Portion risotto into cups. Lean asparagus or green beans against risotto and sprinkle with red pepper and red onion as desired. Garnish with tomatoes.

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