Total Time
30mins
Prep 5 mins
Cook 25 mins

Haven't tried this yet but I would like to...

Ingredients Nutrition

Directions

  1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
  2. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
  3. Stir in cream, cheese, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes. Serve immediately.

Reviews

(1)
Most Helpful

My DH and I loved this risotto! I used vegetable broth and didn't have cream, so used whole milk. Thank you for a yummy dish!

Sharon123 October 01, 2008

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