An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (20)
Italian Four Cheese Risotto
NUTRITION · PER SERVING36M COOK
CAL 33%·PRO 46%
CARBS 84G51% OF CAL
2G FIBER0G ADDED0G INTRINSIC79G OTHER4G TOTAL SUGAR
FAT 24G32% OF CAL
11G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, luxurious risotto made with four Italian cheeses for a rich, indulgent dish. Arborio rice cooked slowly with broth creates a silky, comforting main course.
mainitaliangrain bowlgluten freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons butter
- 1 small onion ((finely chopped))
- 1¾ cups Arborio Rice
- ½ cup white dry wine
- 3-4 cups vegetable broth
- ¼ teaspoon salt ((more or less to taste))
- 1-2 dashes pepper
- ½ cup shredded Swiss cheese
- ½ cup shredded Fontal ((Fontina or Gruyere cheese))
- ½ cup freshly grated Parmigiano
- ¼ cup Gorgonzola cheese (crumbled)** ((sweet or mild))
- 1-2 tablespoons fresh parsley (finely chopped)
- 2-4 tablespoons freshly grated parmesan cheese
At a glance
PER SERVING · TIME 36M
CAL 33%·PRO 46%
CARBS 84G51% OF CAL
2G FIBER0G ADDED0G INTRINSIC79G OTHER4G TOTAL SUGAR
FAT 24G32% OF CAL
11G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 26m
- Sodium
- 1375mg
- Total sugar
- 4g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 233mg
- Calcium
- 487mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1375MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.